Candied Curried Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 1 1/2 teaspoons garlic powder
- 2 tablespoons honey
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons onion powder
- 3 cups pecan halves
- 3/4 teaspoon curry powder
- 2 tablespoons (1/4 stick) unsalted butter
- Carbohydrate 10 g(3%)
- Cholesterol 8 mg(3%)
- Fat 30 g(46%)
- Fiber 4 g(15%)
- Protein 4 g(7%)
- Saturated Fat 4 g(21%)
- Sodium 110 mg(5%)
- Calories 302
Preparation Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend. Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat; remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet. Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)
Preparation Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend. Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat; remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet. Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)
