Hot and Spicy Pecans

Courtesy of Adrian Planter


1/4 cup butter - (4 oz) -- cut in pieces
6 cups pecans
2 tsp chili powder
1/2 tsp onion salt
1/2 tsp garlic powder


Place cut up butter in crock pot 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 1/2 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.

See other recipes submitted by Chet Day