In a 3 1/2-quart slow cooker (crockpot), stir the walnuts and butter
until combined. Add the confectioners' sugar, stirring to coat
evenly. Cover and slow-cook on High (300 F) for 15 minutes. Reduce
the heat to low (200 F), 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
cinnamon, ginger, allspice, and cloves. Sift the spices over the
nuts, stirring to coat evenly. Cool the nuts completely before
serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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