Sugared Curried Pecans
One of the goals I set for myself when my site turned one month old in November was to take better pictures. As we all know, our gastronomic journey starts with our senses. Sadly, in some of my pictures, one can’t even tell if it is chicken or pork! Just take a look at my photo for a roasted onion chicken. Looks more like a football ball than a dinner dish!Most of these earlier photos were taken using my T-Mobile Dash phone which, unfortunately, is now non-commissioned due to a mishap that I previously wrote about in my korean BBQ short ribs (Kalbi) post. I’ve been re-doing these older photos with a 2-year old Canon digital camera and editing them via Adobe Photoshop. The camera, although serves its purpose, is designed more for “family pictures in the park” than for the professional requirements of a food blog. I am hoping that after dropping numerous hints since November my husband will finally understand I don’t need another carpet shampooer!
Anyway, I am participating in Click!, a blogging event designed to showcase food blog photos. This is going to be my first submission. And yes, they look like beetles that came to feast but I am definite they are sugared curried pecans.
These sugared-and-spiced nuts are perfect to keep on hand as welcoming treats for drop-in guests or to give as hostess gifts. They are also satisfying pick-me-up snacks, packed with energy and protein.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
1 pound pecan halves
1 egg white
3/4 cup sugar
2 tbsps curry powder
1 tbsp salt
1 tsp water
Heat oven to 250 F.
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.
Lightly coat the cookie sheet with vegetable cooking spray.
Spread the pecans in a single layer on the sheet.
Bake for one hour or until the pecans are dry, stirring once or twice.
TIPS:
1) To crisp frozen pecans, heat on a cookie sheet in a 250 F oven for around 5 minutes.
2) Serve the sugared curried pecans with cheese and crackers, or chop and sprinkle onto a salad or on top of a creamy tomato pasta sauce.
