1 lb nuts, bigger pieces are better.  I used a combination of walnuts, cashews, and almonds.

¼ C butter or vegan substitute
¼ C maple syrup

Place the nuts in the crock pot on low.  Melt the butter and syrup together on stove or in microwave, stir well, pour over nuts, and stir until nuts are well coated.  Put the lid on the crock pot and cook on low for 1 hour.  Stir, then cook for another 30-60 minutes.  Pour onto a baking sheet and let cool completely.  Store in an airtight container.  They should stay good in dry storage for a few weeks, in the refrigerator for 2-3 months, and in the freezer for 6 months.  They’ll only last that long if you forget about them.

Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.