Caribbean Curried Pecans Recipes

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:

• 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:

• Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
• Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

Steps:

• 1. Heat oven to 350.
• 2. In large bowl combine butter, curry powder and salt; add pecans.
• 3. Spread on 15x10x1-inch jelly roll pan.
• 4. Bake, stirring occasionally, 10-12 minutes or until lightly toasted.
• 5. Spread on cooling rack.
• 6. Cool completely.
• 7. Add tropical fruit mix; toss to combine.

Steps:

• 1. Pre-heat oven to 250°.
• 2. Spray pan with cooking spray and roast pecans for about 10 minutes.
• 3. Meanwhile, beat egg white until foamy and mix dry ingredients together. Toss pecans with egg whites and when evenly coated, toss with dry ingredients until all pecans are coated with curry and sugar mixture.
• 4. Bake for about 45 minutes, stirring every 15 minutes. Let cool before serving.

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!

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.).