Buttery Roasted Pecans
|Butter||4 Ounce, cut into pieces (1 Stick)|
|Pecan halves||1 1⁄2 Pound (6 Cups)|
|Coarse kosher salt||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
1. 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.
2. Cover and cook on the high heat setting 1/2 hour. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.
3. 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.