How to Make It
1. Combine pecans, almonds, and cashews in a 6-quart oval slow cooker coated with cooking spray. Drizzle the nuts with honey and melted butter. Sprinkle with lemon-pepper seasoning, thyme, and salt; stir to coat. Cover and cook on low until nuts are toasted, 2 to 3 hours, stirring every hour.
2. Spread mixture on baking sheets to cool completely. (Nuts will become crisper after cooling.)
Also appeared in: Cooking Light, September, 2021,Soups & Stews