Curry Spiced Pecans

Halloween is over, and Christmas has officially taken over Target. That's my signal to get ready for holiday fun.

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!

Toasting Nuts

I have read (and posted, for that matter!) many recipes that call for toasted nuts.  Pecans, pinenuts, walnuts, any nuts.  When I first started cooking, I would see "toasted ___nuts" in a recipe, and blatantly ignore it.  Why in the world would I take the time to toast nuts when I had perfectly good non-toasted nuts at the ready?  I couldn't be bothered.

Until I tried the nuts toasted.

Next time you're thinking about skipping the toasting step, I challenge you to try it.  First, try the nuts raw.  Try them again them once they're toasted.  And then let me know if you'll ever ignore the "toasted ___nuts" part of a recipe.

Toasted Nuts: Two Ways
Whichever method you choose, make sure the nuts are the same size so they cook evenly.  And when it comes to determining if the nuts are ready, use your nose and your tastebuds to make sure they're toasted.  

The Dry Skillet Technique
*Note: Use the dry skillet technique at your own risk.  It requires diligence.  I burned pecans three times in one night using this method. Not kidding.
Place nuts in a single layer in a skillet over medium-high heat.  Shaking incredibly frequently, toast for 5-7 minutes until nuts are fragrant and golden brown.

The Oven Technique
Preheat oven to 350 degrees.  Place nuts in a single layer on a rimmed baking sheet.  Roast for 8-12 minutes until nuts are fragrant and golden brown, shaking halfway through.