Nuts - Spicy in the crockpot

By á-47

Ingredients

• 4 cups (1 lb) pecan halves
• 2-3 Tbsp. olive oil
• 2 Tbsp. white Worcestershire sauce
• 2 1/4 tea. red chile powder, preferably New Mexican
• 1/2 tea. garlic or onion powder
• 1 1/2 te3a. coarse sea salt, or to taste

Preparation

Step 1

Combine the nuts, oil, worcestershire sauce, chile powder and garlic powder in the slow cooker. Stir with a wooden spoon to coat evenly.

Cover and cook on HIGH for 15 minutes, the reduce the heat to LOW and cook, uncovered, stirring occasionally for 1 1/2 to 2 hours.

Add the salt and toss with the nuts to distribute evenly. Transfer the nuts to a baking sheet lined with parchment paper or foil and let cool completely.

store at room temperature in an airtight container for up to 3 days.