Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Add spicy and sweet notes to roasted pecans with curry powder and sugar.

Jane Kirby
Recipe by Real Simple December 2002

Gallery

Credit: Jim Franco

Recipe Summary

Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 250º F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the 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 1 hour or until the pecans are dry, stirring once or twice.

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  • Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozenpecans on a cookie sheet in a 250º F oven for 5 minutes.

Nutrition Facts

calcium 19mg; 189 calories; calories from fat 1%; carbohydrates 11g; fat 16g; fiber 2g; iron 1mg; protein 2mg; saturated fat 1g; sodium 352mg.
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