Preparation
In the basin of a 4-quart slow cooker, combine the pecan halves and almond butter.
Stir until the nuts are evenly coated.
In a separate small bowl, whisk together your chosen granulated sweetener, ground cinnamon, ground ginger, and ground allspice.
Sprinkle the dry spice mixture over the coated pecans in the slow cooker.
Stir thoroughly to ensure every nut is covered.
Cover the slow cooker and cook on HIGH for 15 minutes.
Remove the lid, turn the heat to LOW, and continue to cook for 2 hours, stirring every 30 minutes to prevent burning.
Spread the hot pecans in a single layer on a parchment-lined baking sheet to cool completely. They will become crispy as they cool.
Don't skip the stirring!
Tossing the nuts every 30 minutes during the low-heat cooking phase is crucial for even caramelization and preventing the bottom layer from scorching.
