1/4 cup butter, cut in pieces (4 oz)
6 cups pecans
2 teaspoons chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
Place cut up butter in Crock Pot 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.