Pecans in Crock Pot With Several Variations |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 1 |
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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. Ingredients:
6 cups pecan halves (or any mix you want) |
4 ounces butter, cut up |
2 teaspoons kosher salt |
2 teaspoons ground pepper, fresh |
2 teaspoons curry powder |
1 teaspoon chili powder |
1 teaspoon cumin |
1 teaspoon cayenne |
1 teaspoon thyme |
1 teaspoon nutmeg |
2 teaspoons kosher salt |
1 teaspoon black pepper |
1/4 cup worcestershire sauce |
1 teaspoon hot pepper sauce |
2 teaspoons chili powder |
1 teaspoon onion salt |
1 teaspoon garlic salt |
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.
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