3 cups nuts (one kind or several)
¾ cups brown sugar
1 egg white
1 tablespoon butter melted & cooled
1 tablespoon water
2 teaspoons pure vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
pinch cayenne pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon powdered ginger optional
Give your slow cooker a quick spray with Pam.
Place egg white in a medium bowl, and beat with a fork until frothy.
Add everything but the nuts, and stir until you have a thick, homogenous syrup.
Pour in the nuts, gently stir to coat, and cook on low for three hours (stir every hour), or high for one hour (stir every 15 minutes).