16 oz. pkg. pecan halves
1/4 cup butter
1 Tbls. chili powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. onion powder (or granulated)
1/4 tsp. garlic powder (or granulated)
1/4 tsp. cayenne pepper
Combine the ingredients in a 2 quart slow cooker. Cover and cook on high setting for 15 minutes. turn to low and cook uncovered to 2 hours, stirring occasionally. Transfer nuts to a baking sheet; cool completely. Store in an airtight container. makes 4 1/2 cups.
SPECIAL TIP: I like to make this recipe with my Backyard Patch Chili Blend. It saves mixing the herbs and seasonings. If you want to do that, add 2 1/2 Tbls of Backyard Patch Chili Blend to 1 tsp. salt and 1/4 cup butter then add 1 lb. of pecan halves and follow the instructions above.