Categories: Appetizers, Slow Cooker, Snacks

Ingredients

• 1 lb pecan halves
• 4 tablespoons unsalted butter, melted
• 1 tablespoon chili powder
• 1 teaspoon coarse salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (this is enough for my taste; add more if you want them hotter)

Directions

1. Add all the ingredients to a 3 1/2 to 4 quart slow cooker; stir to combine.

2. Cover and cook on HIGH for 15 minutes.

3. Change cooking temperature to LOW and cook, uncovered, for 2 hours, stir occasionally.

4. Turn nuts out onto a baking sheet and let cool completely

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