Instructions: In a 3 1/2- or 4-quart slow cooker, combine all the ingredients except the salt. Stir to mix well. Cook, uncovered, on the high heat setting about 2 hours or until the nuts are toasted. Stir in the salt. Let cool. Store in an airtight container in the refrigerator for up to 6 weeks. Serve at room temperature.

Makes 4 cups.

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