CROCKPOT SUGARED PECANS & WALNUTS
1 pound pecans or walnut pieces
1/2 cup unsalted butter - melted
1/2 cup powdered sugar
1/4 tsp allspice
1/8 tsp cloves
1-1/2 tsp cinnamon
1/4 tsp ginger
Preheat slow cooker/Crock Pot on high for 15 minutes. First, in preheated slow cooker/Crock Pot stir the walnuts (or pecans)
and butter until mixed well. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, UNCOVERED; stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl. In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly.
Crock Pot Cooking Tips:
Tip #1: Add water to crock pot only to cover ingredients in soup, and add more after slow cooking if you need a thinner soup. If your soup recipe calls for milk, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk.
Tip #2: Fish and seafood are not usually good candidates for the slow cooker, and should be added late in any recipe for soup or chowder.
Tip #3: Ground herbs and spices tend to lose flavor during slow cooking. Add them to the crock pot during the last hour of cooking. Whole herbs are a good choice for crockery cooking because they add flavor over time.
