Ingredients

1/4 C. butter 4 oz. cut in pieces
6 C. pecans
2 tsp. chili powder
1/2 tsp. onion salt
1/2 tsp. garlic powder

Cooking Instructions

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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)