Directions: one line for each direction. When saved the lines will be numbered.
In a 3 1/2-quart slow cooker, stir the walnuts and butter until combined. 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, about 2 hours.
Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.
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Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
