three bowls

Original post with pictures here. Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson.

Yield: 1 pound of nuts

Ingredients

• 1 pound pecan halves (raw, unsalted) (can also use cashews, which are usually cheaper, and I actually enjoy the sweetness of the cashew against the spiciness more now than I do the pecans...but they are both delicious)
• 1/4 cup olive oil
• 1 tablespoon chipotle pepper powder
• 1 teaspoon salt
• 1 teaspoon dried Mexican oregano (can be found usual be found in small bag in Mexican ingredient aisle as opposed to spice aisle) or regular oregano if you're not concerned with thematic tidiness
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder or granules
• 1/4 teaspoon garlic powder or granules
• 1/4 teaspoon ground cayenne pepper

Process

1. Put the nuts and the oil in the slow cooker, stir to coat and cook, covered, on high for 15 minutes.
2. Mix all the other ingredients in a small bowl.
3. Pour spice mixture over nuts, stir to coat evenly, reduce heat to low.
4. Cook for 2.5 hours, stirring occasionally (be sure when stirring to really get down to the bottom and scrape up any flavoring goop to re-incorporate it into the overall nut mixture). The instructions in the other recipes say cook uncovered. I didn't notice this until now; mine still turned out great. Your call, I assume they will be crisper uncovered.
5. Once they are cooked, spread in a single layer on a baking sheet and cool completely.

Advanced Prep Notes: Store in airtight container in fridge for up to four weeks or in freezer for 2-3 months.