Holiday Dish 24: Sugared Curried Pecans
Wednesday, December 24, 2008 10:00 AM
1 pound (about 5 cups) pecan halves
1 egg white
3/4 cup sugar
2 tablespoons curry powder
1 tablespoon salt
Heat oven to 250º F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the sugar, curry powder, and salt. Mix well. Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet. Bake 1 hour or until the pecans are dry, stirring once or twice.
Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozenpecans on a cookie sheet in a 250º F oven for 5 minutes.
Yield: 5 cups
NUTRITION PER SERVING
CALORIES 189(1% from fat); FAT 16g (sat 1g); CHOLESTEROL 0mg; CALCIUM 19mg; CARBOHYDRATE 11g; SODIUM 352mg; PROTEIN 2mg; FIBER 2g; IRON 1mg