This recipe can be used all fall and winter. You may become addicted. Now if spice is too much for you make them smoky instead by swapping out the chili powder for Spanish smoked paprika. You can also substitute Backyard Patch Chili Blend in this recipe. Check out the tips at the end.
Spicy Pecans
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.
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.
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