4 cups raw mixed nuts (almonds, cashews, pecans, walnuts, etc.) ¼ cup pure maple syrup 2 Tbsp. honey (or additional maple syrup for vegan-friendly) 1 tsp. pure vanilla extract 2 Tbsp. coconut oil, melted Zest of 1 orange 1 tsp. ground cinnamon ¼ tsp. ground ginger ¼ tsp. ground allspice ¼ tsp. ground nutmeg ⅛ tsp. ground cardamom ¼ tsp. sea salt

Line a slow cooker with parchment paper, pressing the excess paper against the sides and creasing as needed so it lays flat against the side of the slow cooker insert.
Place nuts in slow cooker. Add remaining ingredients to slow cooker and stir until nuts are evenly coated.
Place lid on slow cooker and set to LOW heat. After 30 minutes, remove lid and stir nuts. Replace lid.
Continue cooking, stirring every 30 minutes, until nuts are sticky and fragrant (about 2 – 3 hours depending on your slow cooker).
Use parchment paper to carefully lift nuts out of slow cooker. Place on a large baking sheet, stirring occasionally until completely cool.