Image Copyright 2009, Gooseberry Patch
'Fill small ribbon-tied bags with these delightful nuts to send home with guests...they’ll love it!' - Kerry Mayer (Dunham Springs, LA)
Ingredients:
• 16-oz. pkg. pecan halves
• 1/4 c. butter, melted
• 1 T. chili powder
• 1 t. dried basil
• 1 t. dried oregano
• 1 t. dried thyme
• 1 t. salt
• 1/2 t. onion powder
• 1/4 t. garlic powder
• 1/4 t. cayenne pepper
Preparation:
Combine all ingredients in a slow cooker. Cover and cook on high setting for 15 minutes. Turn to low setting and cook, uncovered, for 2 hours, stirring occasionally. Transfer nuts to a baking sheet; cool completely. Store in an airtight container. Makes 12 to 16 servings.
This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"-'
No comments:
Post a Comment