1. Grease the bottom and sides of a slow cooker. In a small bowl, combine sugars, pumpkin pie spice, salt, and cayenne and set aside. Whisk egg white in a separate small bowl until frothy.
2. Add nuts and egg white to slow cooker and stir well to coat. Add sugar mixture and toss until nuts are evenly coated.
3. Cover and cook on low, stirring every 20 minutes, for 2 hours and 40 minutes. Stir in water and cook uncovered 20 more minutes.
4. Transfer nuts to a parchment-lined baking sheet and let cool completely. Store in an airtight container for up to 1 month.
Source: Hannaford fresh Magazine, November - December 2017