Sugared Curried Pecans
Hands-on time: 15 minutes
Total time: 1 hour, 15 minutes
Makes about 5 cups
1-pound (about 5 cups) pecan halves
1 egg white + water
3/4cup sugar
2 tablespoons curry powder
1-tablespoon salt
Heat oven to 250 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 of water until frothy (I use more like a tablespoon of water)
Stir in the pecans and sprinkle with sugar, curry powder and salt. Mix well. (I like to use curry powder with a bit of a kick)
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.
Store at room temperature in an airtight container for up to 1 month or in freezer for up to 4 months.
