Food
Hot and Spicy Pecans
By Yankee Magazine|Feb 11 2008|
Ingredients
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
Instructions
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 for 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.
