16 ounces of pecan halves
1/2 cup (or 1 stick) of unsalted butter
1/2 cup of confectioners sugar
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
Turn your 5 - 6 quart crock pot to high. Place the butter in it and allow it to melt completely. This will take about 15 minutes if your butter is at room temperature.
Once the butter is melted add the pecans. Stir to completely coat all the nuts with the melted butter.
Now add the powdered sugar and make sure you stir it in to evenly cover the pecans.
Cover with lid and cook on high for 15 minutes.
At the end of the 15 minutes turn your crock pot to low and remove the lid. Continue to cook on low for an additional 2 - 3 hours... just make sure you're stirring them every 15 minutes or so. You don't want them to burn.
In the meantime, mix all of the spices together in a small bowl.
At the END of the cook time remove the crockery from the crock pot and top the pecans with the spice mixture. Stir the mixture into the candied pecans and make sure they are evenly coated.
Immediately transfer the pecans to a parchment lined cookie sheet to cool completely.
Once the pecans are completely cooled put them in canning jars, cellophane bags or in any airtight container. They should keep for 7 - 10 days as long as you have them in an airtight container.