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Hot ‘n’ Spicy Pecans
Ingredients
¼ cup butter, cut in pieces (4 oz)
6 cups pecans
2 teaspoons chilli powder
½ teaspoon onion salt
½ teaspoon garlic powder
Method
Place cut up butter in the slow cooker and heat, uncovered, on high until melted (15 to 20 minutes). Add pecans; stir to coat. Cover and cook on high 30 minutes. Uncover and cook on high 2 ½ hours longer, stirring occasionally. Sprinkle with the seasonings and toss to coat; spread on a baking sheet to cool.
Store in an airtight container in the refrigerator for up to 6 weeks or freeze for up to 3 months. Serve at room temperature or warm.
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