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16 ounces pecan halves
1/2 cup butter -- melted
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Stir the pecans and butter in a 3 1/2-quart slow cooker until combined. Add powdered sugar, stirring to coat. Cover and cook on HIGH for 15 minutes. Turn to LOW and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze.
Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving.
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