Roasted and spiced nuts

Cooking spray

1 cup raw, unsalted pecans

1 cup raw, unsalted almonds

1 cup raw, unsalted pistachios (no shells, just meat)

1/2 cup raw, unsalted pumpkin seeds

1 tsp curry powder

1 tsp dried rosemary

1/4 tsp cayenne pepper

1/2 tsp kosher salt

1 1/2 Tbsp maple syrup

Use a 6-qt slow cooker. Spray the inside of your stoneware with cooking spray. This is the only grease/butter, which creates a fantastic non-oily nut. Put in your nuts/seeds, and add the spices and the maple syrup. Toss well to coat. Cover and cook on low for 1.5 hours, stirring every 15 minutes or so. The nuts will burn if you don't stir them. Spread the nuts out on a layer of foil or wax paper to completely cool, and store in an airtight container.

Yield: 12 servings

Source: Make it Fast, Cook it Slow by Stephanie O'Dea