Best Curried Pecans Recipes

CANDIED CURRIED PECANS

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.

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

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.

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 CHICKEN SALAD WITH FRUIT AND PECANS

Steps:

• Combine all ingredients and mix well.
• Refrigerate for a minimum of one hour before serving.

CURRIED PECANS

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 CANDIED PECANS

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix spices in a heavy medium saucepan (2 Qt) to blend. Add the butter and melt stirring constantly over medium heat. When the spices become aromatic (about 2 minutes after the butter melts), add the honey and stir until well blend (about 1 minute). Add pecan halves and stir to coat; remove from heat. Spread pecans in single layer on prepared baking sheet. Bake pecans until dry and toasted, about 40 minutes (stir at 20 minutes). Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)

CURRIED TUNA SALAD WITH TOASTED PECANS

Steps:

• Mix tuna, mayonnaise, sugar and curry powder in medium bowl. Stir in bell pepper, celery, onion, water chestnuts and pineapple.
• Arrange 2 toast halves on each plate. Arrange apple slices around edge of plate. Place tuna mixture on center of each plate. Sprinkle pecans over tuna mixture.

CURRIED PECANS

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.

CARIBBEAN CURRIED PECANS

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.

SUGARED CURRIED PECANS

Steps:

• Heat oven to 250. Arrange pecans on a cookie sheet and toast, stirring occassionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 tsp water until frothy. Stir in pecans and sprinkle with the sugar, curry powder and salt. Mix well. Lightly coat the cookie sheet with Pam. Spreead the pecans in a single layer on the sheet. Bake 1 hour, or until pecans are dry, stirring once or twice.

CURRIED MAPLES PECANS

Steps:

• IN large skillet melt butter over low heat. Add the curry, giner, S&P, stirring to mix spices into butter. Cook 2 minutes. Add the pecans and cook 2 minutes. Pour maple syrup on top stirring, cook another 2-3 minutes or until syrup has thickened and nuts look glazed. Pour the nuts onto parchment paper separating. when cool, move to sealed container.

CURRIED TUNA SALAD WITH TOASTED PECANS

Steps:

• 1. Mix tuna, mayonnaise, sugar and curry powder in medium bowl. Stir in water chestnuts, celery, pineapple, bell pepper and onion until well blended. 2. Arrange 2 toast halves on each plate. Sprinkle pecans over tuna mixture. *To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. NUTRITION INFORMATION 1 Serving Calories 305 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 25mg Sodium 630mg Carbohydrate 50g (Dietary Fiber 8g) Protein 25g % DAILY VALUE: Vitamin A 2% Vitamin C 52% Calcium 6% Iron 16% DIET EXCHANGES: 2 Starch, 2 Very Lean Meat, 1 Vegetable, 1 Fruit, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CURRIED PECANS

Steps:

• 1. In a heavy 10-inch skillet over medium heat, stir together oil, salt, and garlic powder. Add pecans. Cook and stir constantly 8 to 10 minutes until toasted. Remove from heat.2. Sprinkle curry over pecans and stir to mix well. Serve hot or at room temperature.3. Store in an airtight container in a cool place.