Eat one and you'll soon find yourself drawn back for more. These spicy nuts are addictive.

Yield: Serves 6 to 8


  • 1 (16-oz.) pkg. pecan halves
  • 1/4 cup butter, melted
  • 1 tablespoon chili powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper


  1. Combine all ingredients in a 2-quart slow cooker. Cover and cook on high setting 15 minutes. Turn to low setting anc cook, uncovered, 2 hours, stirring occasionally. Transfer nuts to a baking sheet; cool completely. Store in an airtight container. Makes 4 1/2 cups.
  2. Variation: For a smoky flavor, substitute one tablespoon Spanish smoked paprika for the chili powder in this recipe.
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