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Curried Almonds

From Recipe is from “Secrets of Slow Cooking” by Liana Krissoff.

Makes 2 1/2 cups.
2 1/2 cups shelled almonds
1/4 cup butter, melted
2 tsps. curry powder
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper

1. Combine all the ingredients in a 4-quart slow cooker and cook, covered, on the Low setting for 4 hours.

2. Uncover and cook on the High setting for about 1 hour, until some of the almonds begin to turn brown and develop cracks.

3. Remove the almonds to a plate to cool. Serve at room temperature.

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