Whip up a batch of these buttery pecans and give them as a homemade gift…or save them for yourself. Using the slow cooker means that these pecans practically make themselves.

Buttery Roasted Pecans
From The Best Slow Cooker Cookbook Ever

Makes 6 cups

1 stick (4 ounces) butter, cut into pieces
1 1/2 pounds (6 cups) pecan halves
1 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper

1. In a 3 1/2- or 4-quart electric slow cooker, place the cut-up butter. Heat, uncovered, on the high heat setting 15 to 20 minutes, until the butter is melted. Add the pecans and stir to coat them with the butter.

2. Cover and cook on the high heat setting 1/2 hour. Uncover and cook on high 2 1/2 hours longer, stirring occasionally. (Note: Since you are cooking on high setting, check the pecans often as they may have a tendency to burn when you least expect it…)

3. Season the nuts with the salt and pepper. Spread the pecans on a foil-lined baking sheet to cool. Store in an airtight container in the refrigerator up to 6 weeks or freeze up to 3 months. Return to room temperature before serving or heat and serve warm.