Recipe: Buttery Roasted Pecans, Curried Chile Pecans and Hot Spicy Pecans (crock pot)

BUTTERY ROASTED PECANS

1 stick butter (1/2 cup/4 ounces), cut into pieces
1 1/2 pounds pecan halves (6 cups)
1 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper

In a 3 1/2- or 4-quart electric slow cooker, place the cut-up butter.

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 1/2 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.

VARIATIONS:

CURRIED CHILI PECANS:
Substitute 2 teaspoons Madras curry powder and 1 teaspoon chili powder for the coarse salt.

HOT SPICY PECANS:
Substitute 2 teaspoons chili powder, 1/2 teaspoon onion salt, and 1/2 teaspoon garlic powder for the coarse salt.

Makes 6 cups
Source: The Best Slow Cooker Cookbook Ever by Natalie Hartanov Haughton