INGREDIENTS

• 2 large egg whites
• 2 tablespoons unsalted butter, melted and cooled
• ½ cup dark brown sugar
• ½ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup raw whole almonds
• 1 cup raw whole pecans
• 1 cup raw whole cashews
• 1 cup raw whole walnuts
• ½ cup raw unsalted peanuts
• Cooking spray oil

HOW TO MAKE IT

1. In medium bowl whisk the egg whites until frothy. Add the butter, sugars, extract, cinnamon, nutmeg, and salt and stir to combine. Add the nuts and mix well to coat all over.
2. Place a 5.5-quart STAUB Dutch oven on the STAUB Multicooker and choose the Slow Cook Low setting. Set the time for 3 hours. When preheated, coat the pan liberally with cooking spray oil and add the nuts. Cover the top of the Dutch oven with a double layer of paper towels and then the lid. This will catch condensation during the cooking time, keeping the nuts crunchy. Cook 3 hours, stirring occasionally (every 30 minutes or so). The nuts are ready they are no longer glossy, and they are fragrant and browned.
3. Lay out on parchment to cool completely before serving.