Gluten Free Spiced Nuts

Ingredients:

• 2 cups whole, unsalted, raw almonds
• 2 cups whole, unsalted, raw cashews
• 1 cup raw walnut halves and pieces, unsalted
• 1 cup whole, unsalted, raw Brazil nuts
• 1 1/2 cups coconut sugar
• 1 1/2 Tablespoons pumpkin pie spice mix
• 2 large egg whites

Instructions:

• Grease the bowl of your slow cooker and set aside.
• In a large mixing bowl, toss together the nuts, then add the coconut sugar and spice mix and toss together.
• Fold in the egg whites until all the nuts are evenly coated with sugar, spice and egg.
• Transfer the mixture to the prepared slow cooker bowl.
• Cook on low for 2 hours, folding the mixture over once or twice during cooking to distribute any melted sugar that sinks to the bottom of the bowl.
• As soon as the nuts are done cooking, spread them in a single layer on a parchment-lined baking sheet (or two) to cool.
• Serve immediately, or store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.