Cajun Pecans - Curried Almonds - Hot and Spicy Pecans

[Guest guest]

Cajun Pecans

 

1 pound pecan halves

4 Tbs soy butter -- melted

1 Tbs chili powder

1 tsp salt

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

 

Combine all ingredients in crock pot. Cover and cook on

high for 15 minutes. Turn on low, uncovered, stirring

occasionally for 2 hours. Transfer nuts to a baking sheet

and cool completely.

 

 

 

Curried Almonds

 

2 Tbs Soy Melted butter

1 Tbs Curry powder

1/2 tsp Seasoned salt

1 lb Blanched almonds

 

Combine butter with curry and salt. Pour over almonds in

crockpot and mix to coat well. Cover and cook on low for 2

to 3 hours. Turn to high. Uncover pot and cook for 1 to 1

1/2 hours. Serve for a snack.

 

 

 

Hot and Spicy Pecans

 

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.