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.