CURRIED PECANS
These wonderful delights are great to serve at parties, to eat as a snack, or to use on top of salads.
Provided by Amanda Smith
Categories Other Appetizers
Time 55m
Number Of Ingredients 5
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.
CANDIED CURRIED 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.)
CURRIED PECANS
An excellent snack for most any occasion--holidays, camping, sporting event get togethers, lunchboxes, etc. We can't stop eating them! These make a great gift, just cut a piece of cellophane and wrap into a cone shape tied with a colorful ribbon, or place in a pretty tin. They will be appreciated.
Provided by Brenda.
Categories Lunch/Snacks
Time 1h30m
Yield 1 pound
Number Of Ingredients 7
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!
CURRIED CHICKEN TEA SANDWICHES
With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
Provided by pattycakes
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
- Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 43.9 g, Cholesterol 46.9 mg, Fat 32.7 g, Fiber 3.5 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 539.9 mg, Sugar 15.6 g
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- In a separate bowl, mix curry powder, salt and sugar together. Pour over pecans and mix until thoroughly coated.
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- 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. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.
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