In a large bowl, stir all the ingredients together.
Place in a 4-quart slow cooker.Cover and cook on low for 2-3 hours or until the butter is melted and nuts are a bit toasted (it will still be soft, but once it cools, it crisps up).Pour onto a piece of parchment to cool.
It will crisp up once completely cool.NOTE: if you use coconut oil, this is ‘shelf stable’ and doesn’t need refrigeration.
Perfect for family outings and vacations! Serve with unsweetened vanilla almond milk.