- Place nuts in a 2- to 3 1/2-quart slow cooker. In a small bowl combine sugar, butter, ginger, salt, cinnamon, cloves, and cayenne pepper. Add nuts to slow cooker; toss to coat.
- Cover and cook on low-heat setting for 2 hours, stirring after 1 hour. Stir nuts again. Spread in a single layer on buttered foil; let cool for at least 1 hour. (Nuts may appear soft after cooking but will crisp upon cooling.) Store in a tightly covered container at room temperature for up to 3 weeks.
From the Test Kitchen
Spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice. To remove the papery skin from hazelnuts, rub the nuts with a clean dish towel.
Nutrition Facts(Sweet-and-Hot Nuts)
- Per serving:
- 147 kcal cal.,
- 13 g fat
- (3 g sat. fat,
- 7 mg chol.,
- 73 mg sodium,
- 8 g carb.,
- 2 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet