Buttery Roasted Pecans (lacto)

[Guest guest]

vegslowcooker , <ppp...> wrote:

 

Buttery Roasted Pecans

 

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

 

1 stick (4 ounces) butter, cut into pieces

1 1/2 pounds (6 cups) pecan halves

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.