Sugared Curried Pecans
These sugared-and-spiced nuts are perfect to keep on hand as welcome treats for drop-in guests or to give as hostess gifts. They are satisfying as pick-me-up snacks, delicious with cheese and crackers, or chopped and sprinkled on a salad or on top of a creamy tomato pasta sauce. Stored in an air-tight container, they’ll last for up to a month in the refrigerator or up to 4 months in the freezer.
Makes 5 Cups
Ingredients
1 pound pecan halves
1 egg white
3/4 cup sugar
2 tbsps curry powder
1 tbsp salt
1 tsp water
Procedure
Heat oven to 250 F. Lightly coat a cookie sheet with vegetable cooking spray.
Arrange pecans on a cookie sheet and toast, stirring occasionally, until fragrant for about 10 minutes.
Meanwhile,in a large bowl, whisk egg white with water until frothy. Stir in pecans and sprinkle with sugar, curry powder, and salt. Mix well.
Spread the pecans in a single layer on the cookie sheet. Bake for one hour or until the pecans are dry, stirring once or twice.
TIP:
To crisp frozen pecans, heat on a cookie sheet in a 250 F oven for around 5 minutes.
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