Sweet and Spicy Pecans

  • 3 tablespoons packed dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Canola oil cooking spray
  • 4 cups pecans halves
  • 1/3 cup butter, melted
  • Chopped fresh flat-leaf parsley (optional)

In a small bowl, stir together brown sugar, pumpkin pie spice, salt, black pepper, and cayenne pepper until combined.

Coat a 4-quart slow cooker with cooking spray. Place pecans in slow cooker. Pour melted butter over pecans and toss to coat. Sprinkle spice mixture over pecans; toss until well coated.

Cover and cook on Low heat setting for 3 hours, stirring once every hour. Turn slow cooker to High heat setting. Remove lid and cook for 30 minutes more.

Serve immediately or turn slow cooker to Warm heat setting; keep warm. Sprinkle with parsley (optional).

  • Yields: 4 cups
  • Preparation Time: Prep 10 minutes Cook 3 hours (Low) + 30 minutes (High)
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