Pecans in Crock Pot With Several Variations

• 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
• 14 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
• 12 teaspoon cayenne
• 2 teaspoons kosher salt

1. Place the cut-up butter in your crock pot.
2. Heat, uncovered, on the high heat setting 15 to 20 minutes, until the butter is melted.
3. Add the pecans and stir to coat them with the butter.
4. Cover and cook on the high heat setting 1/2 hour.
5. Uncover and cook on high 2 hours longer, stirring occasionally.
6. Season the nuts with the salt and pepper.
7. Spread the pecans on a foil-lined baking sheet to cool.
8. Store in an airtight container in the refrigerator up to 6 weeks or freeze up to 3 months.
9. Return to room temperature before serving or heat and serve warm.

pecan halves, butter, kosher salt, ground pepper, curry powder, chili powder, cumin, cayenne, thyme, nutmeg, kosher salt, black pepper, worcestershire sauce, hot pepper, chili powder, onion salt, garlic salt, worcestershire sauce, ground cumin, ground coriander, chili powder, cayenne, kosher salt

Taken from www.food.com/recipe/pecans-in-crock-pot-with-several-variations-453130 (may not work)