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