Ingredients
6
tablespoons butter or margarine, melted
1
envelope (1 oz) Old El Paso™ taco seasoning mix
1
teaspoon ground cinnamon
1/4
teaspoon ground red pepper (cayenne)
2
cups pecan halves
2
cups roasted unsalted cashews
2
cups walnut halves
2
cups unblanched whole almonds
3
cups bite-size cheese crackers
2
cups sourdough pretzel nuggets
Preparation
In 4- to 5-quart slow cooker, mix butter, taco seasoning mix, cinnamon and red pepper. Add remaining ingredients; toss gently.
Cook uncovered on Low heat setting 3 to 4 hours, stirring every 30 minutes, until nuts are toasted. Turn off slow cooker. Serve with large serving spoon.