Our Online Cookbook has Hundreds of Crockpot Recipes
for You to Try - from Easy to Gourmet!
If you like collecting crockpot recipes or just
trying out new recipes, you'll love our Online Cookbook of Crockpot Recipes!

Online Cookbook - Easy and Delicious Crockpot Recipes!

Back To
Crockpot Recipes
Crockpot Recipes Cookbook

Articles
Crockpot Cooking Safety Tips
Preparing Food Safely
Slow Cooker Meals
High Altitude Cooking
What's for Dinner?
Tips for Buying a Crockpot
Health Benefits
Cleaning Your Crockpot
Measurements and Conversion
Converting a Recipe
Crockpot Safety
Preparing Ingredients

Online Cookbook-Over 900
Easy Crockpot Recipes!
Recipes A thru B
Recipes C
Recipes C thru D
Recipes E thru I
Recipes J thru M
Recipes N thru R
Recipes S thru Z

* Beef Recipes *
* Chicken Recipes *
* Pork Recipes *
* Soup Recipes *
* Stew Recipes *
* Casseroles *
* Chili Recipes *
* Potato Recipes*
* Cheese Recipes *
* Bean Recipes *
* Broccoli Recipes *
* Bread Recipes *
* Cake Recipes *
* Chocolate Recipes *
* Pudding Recipes *

Diet Plans
The Zone Diet
The Atkins Diet
South Beach Diet

Crockpot Recipe - HOT 'N' SPICY PECANS

Ingredients:
1/4 cup butter, cut in pieces (4 oz)
6 cups pecans
2 teaspoons chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Directions:
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.

General Food Recipe Tip:

Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.