Pecans in Crock Pot With Several Variations

This is a way to roast nuts without heating the oven. You could spice them any way you want. Here are a few ideas. I don't think this would not work well for sweet nuts.

• Ready In: 3 hrs 5 mins
• Yields: 6 Cups

Ingredients

• 6  cups pecan halves (or any mix you want)
• 4  ounces butter, cut up

• Salt and Pepper

• 2  teaspoons kosher salt
• 2  teaspoons ground pepper, fresh

• Curried Chili

• 2  teaspoons curry powder
• 1  teaspoon chili powder

• Hot

• 1  teaspoon cumin
• 1  teaspoon cayenne
• 1  teaspoon thyme
• 1  teaspoon nutmeg
• 2  teaspoons kosher salt
• 1  teaspoon black pepper

• Peppery

• 1⁄4 cup Worcestershire sauce
• 1  teaspoon  hot pepper sauce

• Hot Spicy

• 2  teaspoons chili powder
• 1  teaspoon  onion salt
• 1  teaspoon  garlic salt

• Just Spicy

• 4  teaspoons Worcestershire sauce
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1  teaspoon chili powder
• 1⁄2 teaspoon cayenne
• 2  teaspoons kosher salt

Directions

1. Place the cut-up butter in your crock pot. Heat, uncovered, on the high heat setting 15 to 20 minutes, until the butter is melted.
2. Add the pecans and stir to coat them with the butter.
3. Cover and cook on the high heat setting 1/2 hour.
4. Uncover and cook on high 2 hours longer, stirring occasionally.
5. Season the nuts with the salt and pepper. Spread the pecans on a foil-lined baking sheet to cool.
6. Store in an airtight container in the refrigerator up to 6 weeks or freeze up to 3 months. Return to room temperature before serving or heat and serve warm.