More Slow Cooker Spiced Nuts Success (with Recipes)

So biscotti and I are locked in a battle to the death/end of holidays (whichever comes first), but meanwhile...

Slow cooker spiced nuts and I are frolicking in a field, sharing a hot dog, rowing in a row boat in a park pond, and other activities generally featured in the "We're in love!" montage.

 

Top: Cajun Pecans from prior post; Lower left: Spicy Tamari Almonds; Lower right: Gingered Walnuts 

Here's a link to the first success, Chipotle-Spiced Pecans. 

Here are two more recipes, once again modified from Fresh from the Vegetarian Slow Cooker.  Once again, these were all successfully made in a 2.5 qt. slow cooker.

Gingered Walnuts

• 1 lb raw, unsalted walnuts
• 1/4 cup canola oil 
• 1/3 cup dark brown sugar 
• 1 Tbls ground ginger
• 4-5 2.5 inch cinnamon sticks, pulverized in spice mill and strained OR 2 tsp ground cinnamon
• 1/2 tsp allspice

1. Combine walnuts and oil in slow cooker, stir well to coat. 
2. Add sugar, stir to coat again.
3. Cover, set to High and cook for 15 minutes.
4. Set to Low, cook uncovered for about 2 hours, stirring every 10-20 minutes, once again, really get down to bottom and edges to re-incorporate all sugar-oil mixture.
5. Combine spices in small bowl.
6. Sprinkle spices over nuts, stir very well to coat evenly.
7. Spread nuts on baking sheet, cool.
8. Fridge for a month or freezer for 2-3 months.

Spicy Tamari Almonds - (at a minimum, at least 45% tastier than storebought)

• 1 lb. raw unsalted whole almonds
• 1.5 Tbls olive oil (the original recipe called for twice this amount of oil, but this left my nuts tasty but slick) 
• 3 Tbls tamari soy sauce
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder or granules

1. Combine oil, tamari and nuts in slow cooker, stir well to coat.
2. Add spices, stir well again.
3. Set to High and cook covered for 15 minutes.
4. Set heat to Low, remove cover, cook for about 2.5 hours, stirring every 15-20 minutes, be sure to bring nuts from bottom to top in order to avoid scorching.
5. Set layer of paper towel in large baking sheet; set baking cooling rack on top of this. (If you don't have a cooling rack, okay to just use paper towel.)
6. Spread cooked almonds in single layer on rack and allow to cool completely. 
7. Fridge for a month or freezer for 2-3 months.