Ginger-Spiced Walnuts

Directions

1. 1
   Combine the walnuts and oil in a 3 1/2- to 4-quart slow cooker, stirring to coat.
2. 2
   Add the brown sugar, stirring to coat evenly.
3. 3
   Cover and cook on High for 15 minutes.
4. 4
   Adjust the setting to Low and cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.
5. 5
   In a small bowl, combine the ginger, cinnamon, and allspice and sprinkle over the nuts, stirring to coat evenly.
6. 6
   Spread the nuts out in a single layer on a baking sheet and let cool completely before serving.
7. 7
   These nuts will keep in the refrigerator, tightly covered, for up to a month or in the freezer for 2 to 3 months.