Ragin' Cajun Pecans

"There is another recipe posted quite similar to this, but this version uses olive oil instead of butter, so it's a tad healthier."
 
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Ready In:
2hrs 5mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Combine pecans and oil in 3 1/2 to 4 quart slow cooker, stirring to coat. Cover and cook on High for 15 minutes
  • In a small bowl, combine the herbs and spices. Remove the cooker cover, and sprinkle the mixture over the pecans, stirring to coat them evenly with it. Cook uncovered, stirring occasionally, for 2-1/2 hours.
  • Spread nuts in a single layer on a baking sheet and let cool completely. When cool, the nuts may be storied in an airtight container in refrigerator until ready to use. Serve warm or at room temperature. Properly stored, the pecans will keep in the refrigerator for up to 4 weeks or in the freezer for 2 to 3 months.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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