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1 pound pecan halves, toasted (4 cups)
1/4 cup butter or margarine, melted
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 cup cayenne pepper
Place toasted pecans in a 3 1/2 to 4-quart slow cooker. In a small bowl combine the remaining ingredients. Pour over nuts and stir to coat.
Cover and cook on low-heat setting for 2 hours. Stir the nut mixture. Spread in a single layer on waxed paper or foil to cool (Nuts will appear soft
after cooking, but will crisp upon cooling.) Store in a tightly covered container.
Yield: 4 cups
1/4 cup butter or margarine, melted
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 cup cayenne pepper
Place toasted pecans in a 3 1/2 to 4-quart slow cooker. In a small bowl combine the remaining ingredients. Pour over nuts and stir to coat.
Cover and cook on low-heat setting for 2 hours. Stir the nut mixture. Spread in a single layer on waxed paper or foil to cool (Nuts will appear soft
after cooking, but will crisp upon cooling.) Store in a tightly covered container.
Yield: 4 cups