Recipes for the Specific Carbohydrate Diet - Crohn's disease, Ulcerative Colitis, Irritable Bowel Syndrome, Celiac, Autism

 
SLOW COOKER ROASTED PECANS     [print]  |  [comments]

Ingredients
4 ounces butter, cut into pieces
6 cups pecan halves (I would assume that you could use other nuts too)
1 teaspoon coarse/kosher salt
1/4 teaspoon freshly ground pepper

Instructions
1. In a 3 1/2- 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.

2. Cover and cook on the high heat setting 1/2 hour. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.

3. Season the nuts with the salt and pepper. Spread the pecans on a foiled-lined baking sheet to cool. Store in an airtight contianer in the refridgerator up to 6 weeks or freeze up to 3 months. Return to room temperature before serving or heat and serve warm.

Notes
Linda
blog comments powered by Disqus
[recipe category list] [all recipes list]

CROCKPOT (14)
Beef Stew (2)
Cranberry Pork Roast
Creole Zucchini
Crock Pot Beef Stock
Crock Pot Turkey Dish
Double Squash Combo
Herb Chicken
Italian Pot Roast
Poached Chicken
Roast Chicken
Slow Cooker Roasted Pecans
Stewed Tomatoes
Swiss Beef Birds
Swiss Steak