Slow Cooker Roasted Pecans
Prep:
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Cook:
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Ingredients
4 ounces butter, cut into pieces
6 cups pecan halves
1 tsp coarse kosher salt
¼ tsp freshly ground pepper
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113 grams butter, cut into pieces
600 grams pecan halves
1 tsp (5 ml) coarse kosher salt
¼ tsp (1.25 ml) freshly ground pepper
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- In a 3½-4 quart electric slow cooker/crock pot, place the cut up butter.
- Heat, uncovered, on the high heat setting 15-20 minutes, until the butter is melted.
- Add the pecans and stir to coat them with the butter.
- Cover and cook on the high heat setting for ½ hour.
- Uncover and cook on high 2½ hours longer, stirring occasionally.
- Season the nuts with the salt and pepper.
- Spread the pecans on a foil-lined baking sheet to cool.
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Nutritional Info
Storage
Store in an airtight container in the refrigerator for up to 6 weeks or freeze up to 3 months. Return to room temperature before serving or heat and serve warm.
Notes
Used with permission from
SCD Recipe
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