Directions:
- 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.
- Add the pecans and stir to coat them with the butter.
- Cover and cook on the high heat setting 1/2 hour.
- Uncover and cook on high 2 hours longer, stirring occasionally.
- Season the nuts with the salt and pepper. Spread the pecans on a foil-lined baking sheet to cool.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11074.84 Kcal (46368 kJ) | ||
| Calories from fat | 10326.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1147.35g | 1765% | |
|---|---|---|---|
| Cholesterol | 243.81mg | 81% | |
| Sodium | 14414.34mg | 601% | |
| Potassium | 7389.8mg | 157% | |
| Total Carbs | 235.04g | 78% | |
| Sugars | 68.26g | 273% | |
| Dietary Fiber | 136.75g | 547% | |
| Protein | 147.71g | 295% | |
| Vitamin C | 41.1mg | 69% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 56mg | 311% | |
| Calcium | 1318.8mg | 132% | |
| Amount Per 100 g | |||
| Calories | 650.14 Kcal (2722 kJ) | ||
| Calories from fat | 606.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.35g | 1765% | |
|---|---|---|---|
| Cholesterol | 14.31mg | 81% | |
| Sodium | 846.19mg | 601% | |
| Potassium | 433.81mg | 157% | |
| Total Carbs | 13.8g | 78% | |
| Sugars | 4.01g | 273% | |
| Dietary Fiber | 8.03g | 547% | |
| Protein | 8.67g | 295% | |
| Vitamin C | 2.4mg | 69% | |
| Vitamin A | 0.1mg | 43% | |
| Iron | 3.3mg | 311% | |
| Calcium | 77.4mg | 132% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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