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Buttery Roasted Pecans One stick (4 ounce) butter, cut into pieces 1-1/2 pounds (6 cups) pecan halves 1 teaspoon coarse (Kosher) salt 1/4 teaspoon freshly ground pepper In a 3-1/2 or 4-quart electric slow cooker, place cut up butter. Heat, uncovered, on high heat setting 15-20 minutes, until butter is melted. Add pecans and stir to coat with butter. Cover and cook on high heat setting one-half hour. Uncover and cook on high 2-1/2 hours longer, stirring occasionally. Season with salt and pepper. Spread pecans on a foil lined baking sheet to cool. Store in airtight container in the refrigerator up to six weeks or freeze for up to three months. Return to room temperature before serving or heat and serve warm. Recipe makes six cups.
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