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Ingredients
- 1/4 c. butter - (4 ounce) cut in pcs
- 6 c. pecans
- 2 tsp chili pwdr
- 1/2 tsp onion salt
- 1/2 tsp garlic pwdr
Directions
- Place cut up butter in crock pot and heat, uncovered, on HIGH till melted (15 to 20 min). Add in pecans; stir to coat.
- Cover and cook on HIGH 30 min. Uncover and cook on HIGH 2 1/2 hrs longer, stirring occasionally.
- Sprinkle with the seasonings and toss to coat. Spread on a baking sheet to cold. Store in an airtight container in the refrigerator for up to 6 weeks, or possibly freeze for up to 3 months.
- Serve at room temperature or possibly hot.
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