These little beauties are wonderful as a snack. They are amazing on a green salad or on top of this Chicken Curry Salad. They also add a nice texture as a garnish to soups such as carrot or butternut squash. We have given them as hostess and holiday gifts. The possibilities are endless!
Sugared Curried Pecans
- 1 pound (16 oz) pecan halves
- 1 egg white
- ¾ cup sugar
- 1 Tbsp curry powder of choice (we like the Thai Yellow Curry Powder)
- 1 Tbsp salt
Preheat oven to 250 degrees.
Place pecans halves on a jelly roll pan in a single layer and toast in the oven until fragrant – about 10 minutes
Meanwhile, in a large bowl whisk the egg white with one teaspoon on water until frothy. In a separate bowl, mix together the sugar, curry powder and salt.
Toss the toasted pecans in the egg white mixture and sprinkle with the sugar mixture. Mix well. Lightly coat a jelly roll pan with cooking spray (can use the same pan as used to toast pecans). Spread the coated pecans in a single layer on the sheet. Bake one hour, stirring once or twice, until the pecans are very dry. Let cool and store in an airtight container at room temperature.
