Instructions: Stir together six ingredients in 3-1/2 quart slow cooker. Cook on high to melt the butter. Add pecans. Stir well to coat nuts with butter mixture. Reduce heat to low. Cover. Cook for 1 1/2 hours, stirring at half-time.

Turn heat to high. Remove cover. (This is important to crisp the nuts.) Cook for 20 minutes, stirring twice. Spread on tray to cool.

This Slow Cooker

Recipe by Jean Par, is just in time for the Super Bowl. Snack mixes and spiced nuts are usually toasted in the oven, but can be prepared with less electricity in the crockpot.

This method makes dark-colored nuts with a good spicy flavor.

Yield: 4 cups

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