Thursday, October 20, 2011

Orange Curry Spiced Pecans

Try serving them with Manchego and dried cherries.

The perfect combination.
I love it when flavors come together like this. Seriously, seriously good. You can take this basic formula for roasted nuts and adapt it to your taste, too. Almonds, cashews, peanuts... cinnamon/sugar, garlic/cayenne. Just be sure to get the sugar processed to a fine dust. I think that's the secret to a nice even coating of flavoring over the nuts.

These will definitely be making an encore appearance come December, when I'm scrambling to get something special together for the kids' teachers. Probably two batches will do it, scooped into a clear plastic gift sack and tied with a festive ribbon. 

1 egg white
1 TB. water
1 tsp. salt
1lb pecan halves
2/3 c. white granulated sugar
1 tsp. curry powder (I like Whole Foods brand Muchi Curry powder)
1/2 tsp. smoked paprika (McCormick's)
1 tsp. freshly grated (organic) orange zest
1/4 tsp. fennel seeds
3/4 tsp. cinnamon

Preheat oven to 275 degrees F. Line a heavy baking sheet with parchment paper. Process the sugar in food processor for 30 sec. to 1 min., until superfine and dusty. Combine sugar and spices; set aside. Whisk egg white, water and salt together, then toss with pecans to coat. Use your hands to be sure they are each well-coated. (Note: As a native Texan, I am obligated to tell you that it is pronounced "pe-CAHN." Y'all.) Drain pecans in colander, and toss with the sugar/spice mixture. Spread evenly over the parchment-lined baking sheet and bake, stirring every 15 minutes, until dry -- 45 minutes to 1 hour. Cool and store in airtight container for up to two weeks.

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