Mexican Spiced Pecans Recipe

4 Tbsps of butter; melted
1 Tbsp of chili powder
1 tsp of salt
1 tsp of basil; dried
1 tsp of oregano; dried
1 tsp of thyme; dried
1/2 tsp of onion powder
1/4 tsp of garlic powder
1/4 tsp of cayenne pepper
1 lb of pecan halves

Combine the pecans, butter, chili powder, salt, dried basil, dried oregano, dried thyme, onion powder, garlic powder, and cayenne pepper in the crockpot. Mix well. Cover with lid.

Turn crock pot control to high. Cook for about 10-15 minutes. Reduce the heat to low. Remove the cover. Cook for about 2 more hours. Stir every now and then.

Once cooked, place the pecans on a cookie sheet lined with waxed paper. Let it cool.

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