Candied Curried Pecans Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
• Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
• Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
• Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

Steps:

• In a large bowl, combine the butter, curry and salt. Add pecans and toss to coat. Transfer to a foil-lined 11x7-in. baking pan., Bake at 350° for 15-20 minutes or until toasted and crisp, stirring three times. Cool on a wire rack. Store in an airtight container.

Steps:

• 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.).

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

Steps:

• 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.)

Steps:

• Preheat oven to 250°F.
• In a medium bowl, mix egg white with water until a bit frothy.
• Stir in the pecans and mix until pecans are well coated with egg white mixture.
• Combine sugar, orange rind, seasoned salt and curry powder in a Ziploc bag.
• Remove pecans from egg white bowl,and add to the bag. Discard any remaining egg white mixture.
• Seal up the bag and shake vigorously to coat pecans with spices.
• Spread nuts onto two baking sheets and place in oven. I line mine with parchment paper.
• Bake pecans for 20 minutes, then remove from oven and stir and spread out on pan again.
• Turn off oven, place pecans back in the oven, and crack oven door. Let them remain there for 45 minutes to 1 hour, or until they are crisp.
• Enjoy!