Sugared Curried Pecans
Fifteen (15!) years ago, we started making Sugared Curried Pecans. Curry is one of our absolute favorite spices. We are especially big fans of Madras curry, which is curry’s spicier sister (pun intended ;-). We have made this recipe for Sugared, Curried Pecans many, many times over the years with some slight modification. They are super easy to make and are just the right balance of spicy and sweet and crunchy.
These little beauties are wonderful as a snack. They are amazing on a green salad or on top of our 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!
Aaannnd…since National Pecan Day was on April 14th, these babies are front and center in our menus for the week.
Happy munching!
Sugared Curried Pecans
- 1 pound (16 oz) pecan halves
- 1 egg white
- ¾ cup sugar
- ½ Tbsp curry powder
- ½ Tbsp Madras 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.