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Hot and Spicy Pecans




Source of Recipe


Internet


List of Ingredients




1/4 cup butter, cut in pieces
6 cups pecans
2 teaspoons chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Place cut up butter in crockpot 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.


Recipe