- 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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