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“There is another recipe posted quite similar to this, but this version uses olive oil instead of butter, so it's a tad healthier.”
2hrs 5mins

Ingredients Nutrition


  1. Combine pecans and oil in 3 1/2 to 4 quart slow cooker, stirring to coat. Cover and cook on High for 15 minutes
  2. 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.
  3. 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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