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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.67 Kcal (1962 kJ) | ||
| Calories from fat | 441.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.11g | 76% | |
|---|---|---|---|
| Sodium | 308.24mg | 13% | |
| Potassium | 265.76mg | 6% | |
| Total Carbs | 8.78g | 3% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 5.85g | 12% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.1mg | 11% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 709.89 Kcal (2972 kJ) | ||
| Calories from fat | 669.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.38g | 76% | |
|---|---|---|---|
| Sodium | 466.89mg | 13% | |
| Potassium | 402.55mg | 6% | |
| Total Carbs | 13.31g | 3% | |
| Sugars | 3.58g | 9% | |
| Dietary Fiber | 8.44g | 22% | |
| Protein | 8.87g | 12% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 3.1mg | 11% | |
| Calcium | 73.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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