Buttery Roasted Pecans

[Guest guest]

* Exported from MasterCook *

 

Buttery Roasted Pecans

 

Recipe By :The Best Slow Cooker Cookbook Ever

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 stick butter (4 ounces) -- cut into pieces

1 1/2 pounds pecan halves -- (6 cups)

1 teaspoon coarse (kosher) salt

1/4 teaspoon freshly ground pepper

 

1. In a 3 1/2- or 4-quart electric slow cooker, place the cut-up butter.

Heat, uncovered, on the high heat setting 15 to 20 minutes, until the butter

is melted. Add the pecans and stir to coat them with the butter.

 

2. Cover and cook on the high heat setting 1/2 hour. Uncover and cook on

high 2 1/2 hours longer, stirring occasionally.

 

3. Season the nuts with the salt and pepper. Spread the pecans on a

foil-lined baking sheet to cool. Store in an airtight container in the

refrigerator up to 6 weeks or freeze up to 3 months. Return to room

temperature before serving or heat and serve warm.

 

Variations:

 

Curried Chili Pecans: Substitute 2 teaspoons Madras curry powder and 1

teaspoon chili powder for the coarse salt.

 

Hot Spicy Pecans: Substitute 2 teaspoons chili powder, 1/2 teaspoon onion

salt, and 1/2 teaspoon garlic powder for the coarse salt.

 

 

 

Yield:

" 6 cups "

 

- - - - - - - - - - - - - - - - - - -

 

NOTES : From The Best Slow Cooker Cookbook Ever

 

Make one type of nut or several different variations to give for hostess

gifts or serve at parties.

 

Makes 6 cups

 

_____