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Hot and Spicy Nuts
5 1/2 T. butter, melted 2 t. mild or spicy Mexican seasoning 1 1/2 cups shelled whole pecans or walnuts halves Salt
Put the melted butter and Mexican seasoning in the slow cooker and stir to combine. Add the nuts and stir until evenly coated. Cover and cook on high for 20 to 25 minutes. Reduce heat to low and cook uncovered for an additional 2 to 3 hours, stirring. Transfer the nuts to a baking sheet and allow them to cool. Sprinkle them with salt to taste. Serve them warm or at room temperature. Makes 12 servings. Add it: Add 1/2 t. onion or garlic powder along with the Mexican seasoning or use onion or garlic salt in place of the plain salt. Source: Unknown