Instructions: 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.

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