Before the busyness overwhelms us, let's whip up a batch of Curry Spiced Pecans, and we'll be ready for whatever life brings. Appetizer for girls' night? Done. Crunchy snack for the football game? Done. Make-ahead hors d'oeuvre for Thanksgiving. Done. Thoughtful hostess gift? Oh, now you've outdone yourself.
Curry Spiced Pecans
Adapted from these Spiced Nuts
1 egg white
1 tablespoon water
1 teaspoon salt
1 pound pecans (about 4 cups)
2/3 cup sugar
1 teaspoon curry powder
1 teaspoon sweet paprika
1/2 teaspoon cumin
Preheat oven to 275 degrees. Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together egg white, water, and salt until frothy. Add pecans and stir until coated. Drain pecans in a colander for 5 minutes.
Meanwhile, combine sugar, curry powder, paprika, and cumin. Toss spices with the drained pecans and evenly divide them between prepared baking sheets. Bake for about 50 minutes, until the pecans are dry and crisp. A couple times throughout baking, stir the pecans and rotate the baking sheets so they cook evenly. Allow pecans to cool completely on the baking sheets, about 30 minutes. Break up the nuts and serve. Pecans can be stored in an airtight container for several weeks.
P.S. Here's an idea for you. I didn't use cayenne in today's recipe, but I bet these pecans would be delicious with 1/4-1/2 teaspoon cayenne added with the other spices. Let me know if you give it a try!