Slow cooker rosemary spiced nuts recipe

This is another old favourite which I have often used as a thank you for dinner party hosts or for an easy Christmas gift. It's unusual and classy but not wacky. My future mother-in-law (as she was then) seemed to like them! Plus, in the slow-cooker, there's less chance of charring them in the toasting phase.

Ingredients:

400g/ 3 cups unsalted mixed nuts
1 1/2 tbsp olive oil
1 tbsp dried rosemary or  6-8 inch sprig finely chopped
1/2 tsp hot chilli powder
2 tbsp brown granulated sugar
1 tsp salt

Directions:

Mix all ingredients and cook on High for 1 - 1 1/2 hours. Check and stir every now and again because you don't want them to catch too much ( a little charring is fine). Check for spicing and adjust as you see fit.

Verdict:

I suspect these are going to disappear rather fast around here! Rewarming them just before serving is always good but not necessary. This amount would make a couple of jars or bags to give away.