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.
Serving size: Complete recipe
Calories 5518 Calories from Fat 4908
% Daily Value*
Total Fat 582 g895%
Saturated Fat 100.3 g501.5%
Trans Fat 0 g
Cholesterol 243.8 mg81.3%
Sodium 1905.9 mg79.4%
Total Carbohydrates 96 g32.1%
Dietary Fiber 65.6 g262.6%
Sugars 27.1 g
Protein 63 g127%
Vitamin A 64.4% Vitamin C 12.9%
Calcium 50.9% Iron 97.8%
*Based on a 2000 Calorie diet