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Recipe Category: Slow-Cooker
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Ingredients
- ½ pound (255 g) pecan halves
- ½ pound (255 g) unsalted cashews
- ¼ cup (55 g) unsalted butter, melted
- 1 tbsp (7.5 g) chili powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne
Method
- Combine all ingredients in slow cooker
- Cover and cook on high for 15 minutes
- Turn to low and continue to cook, uncovered, stirring occasionally for 2 hours
- Transfer nuts to a baking sheet and cool completely
- Yield: 32 servings
- Per serving: 1 g water; 104 calories (81% from fat, 7% from protein, 13% from carb)
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