Hot and Spicy Pecans

1/4 cup butter - (4 oz) -- cut in pieces
6 cups pecans
2 teaspoons chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Place cut up butter in slow cooker and heat, uncovered, on HIGH until melted (15 to 20 minutes). Add pecans; stir to coat.

Cover and cook on HIGH 30 minutes. Uncover and cook on HIGH 2 1/2 hours longer, stirring occasionally.

Sprinkle with the seasonings and toss to coat. Spread on a baking sheet to cool. Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months.

Serve at room temperature or warm.

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