Source: Hors D'oeuvres By Eric Treuille & Victoria Blashford-Snell
Makes 2 cups
Preparation time: 30 minutes
Tips: Cool and store in airtight container at room temperature.
Sweet and Spicy Pecans
also Spicy or Curry Almonds
Ingredients
Preparation
Sweet and Spicy Pecans:
8 ounces pecan halves (2 cups approximately)
1 tablespoon sunflower or canola oil
4 to 6 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons chili powder
PECANS:
Preheat oven to 300 F degrees.
1. Spread pecan halves on a baking sheet. Roast, shaking the pan occasionally, until nutty and toasted, 30 minutes.
2. Heat the oil in a frying pan over a medium heat. Add nuts and stir to coat. Sprinkle with sugar and salt. Cook, stirring constantly, until the sugar melts and starts to brown slightly, 5 minutes.
3. Sprinkle over chili powder and toss to coat each nut well.
Serve at room temperature.
ALMONDS:
Preheat oven to 300 F degrees.
1. Spread nuts in a single layer on a baking sheet. Roast, shaking the pan occasionally, until lightly golden, 15 minutes. Remove from oven and cool slightly.
2. Beat egg white until frothy and add nuts, sugar, salt, cayenne, and rosemary. Toss ingredients together to coat each nut well.
3. Return nuts to the oven. Roast until fragrant and golden, 20 minutes. Cool.
Serve at room temperature.
CURRY ALMONDS VARIATION: omit sugar, cayenne and rosemary and replace with 1 Tbsp curry powder.
NOTES :
1) Best not to double recipe but rather make two separate batches.
2) Pecans are great on spinach salad, see recipe under "Salads"
Spicy Almonds:
2 cups blanched whole almonds
1 tablespoon egg white, about 1/2 an egg white
2 teaspoons dark brown sugar
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 tablespoon finely chopped rosemary
