EAST INDIAN PECANS

By dlwigley

Ingredients

• 4 T unsalted butter
• 2 T mild olive oil
• 1 T madras curry powder
• 1 t garam masala
• 1/4 ¼ t ground cumin
• 1 t ground cinnamon
• 2 t salt
• 1/4 ¼ cayenne pepper
• 1 lb pecans

Preparation

Step 1

Preheat oven to 300F.

In a small saucepan, mix all ingredients except the pecans. Heat over medium heat just until the salt dissolves. Pour the mixture in a large bowl and add nuts. Toss to coat them thoroughly. Line a baking sheet with foil and spread the nuts on it in a single layer. Bake for about 30 minutes, stirring well every 10 minutes, until the nuts are very brown. Slide the foil off the pan onto a cooling rack; let cool completely. Store the nuts in a tightly sealed tin. Makes four cups.

Nutrition: Serving is ¼ cup Cal 243 (89% fat) Fat 25 g (4g sat) Fiber 2g Chol 8mg Sodium 312 mg Carb 4g Calcium 4mg