1 pound pecan halves
4 Tbs butter -- melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients in crock pot. Cover and
cook on
high for 15 minutes. Turn on low, uncovered,
stirring
occasionally for 2 hours. Transfer nuts to a
baking sheet
and cool completely.


Curried Almonds

2 Tbs Melted butter
1 Tbs Curry powder
1/2 tsp Seasoned salt
1 lb Blanched almonds

Combine butter with curry and salt. Pour over
almonds in
crockpot and mix to coat well. Cover and cook on
low for 2
to 3 hours. Turn to high. Uncover pot and cook
for 1 to 1
1/2 hours. Serve for a snack.
  


Hot and Spicy Pecans

1/4 cup butter - (4 oz) -- cut in pieces
6 cups pecans
2 tsp chili powder
1/2 tsp onion salt
1/2 tsp garlic powder

Place cut up butter in crock pot and heat,
uncovered, on
HIGH until melted (15 to 20 minutes). Add pecans;
stir to
coat.

Cover and cook on HIGH 30 minutes. Uncover and
cook on
HIGH 2 1/2 hours longer, stirring occasionally.

Sprinkle with the seasonings and toss to coat.
Spread on a
baking sheet to cool. Store in an airtight
container in
the refrigerator for up to 6 weeks, or freeze for
up to 3
months.

Serve at room temperature or warm.

Curried Almonds:

2 Tbs Melted butter
1 Tbs Curry powder
1/2 tsp Seasoned salt
1 lb Blanched almonds

Hot and Spicy Pecans

1/4 cup butter - (4 oz) -- cut in pieces
6 cups pecans
2 tsp chili powder
1/2 tsp onion salt
1/2 tsp garlic powde

Comments:
Pack nuts into glass jars and decorate
with bows
for holiday gifts.

Submitted by:
andrealoans