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
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.