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Hot and Spicy Pecans




Source of Recipe


Adrian Planter

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 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.