Slow Cooker Roasted Pecans Recipe

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Recipes

Slow Cooker Roasted Pecans

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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

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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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Slow Cooker / Instant Pot

Cuisine

Disease state

Recipe PDF

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.

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.