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THINKING THANKSGIVING - Spiced Pecans

5 from 1 vote
Servings 2 LBS

Ingredients
  

  • 2-2 1/4 LBS MAMMOTH PECAN HALVES
  • 3/4 CUP BUTTER
  • 1/4 CUP LIGHT BROWN SUGAR
  • 1 TBS. CURRY POWDER
  • 1 TBS. POWDERED GINGER
  • 2 1/2 TBS GARAM MASALA
  • 2 TSP KOSHER SALT

Instructions
 

  • Preheat the oven to 350 degrees. Place pecans on half sheet pan and warm for about 10 minutes. Do NOT allow to brown. They simply need to be hot to continue. Remove and leave oven on.
  • In the meantime, melt butter in a large deep skillet or wok. Add remaining ingredients. Stir to blend and heat just until hot throughout . Do not cook this mixture. Add warm pecans and stir until well coated. Transfer back to half sheet pan and place in oven with heat turned OFF. Leave oven at 350 until this time. Pecans will dry as oven cools. When cool, add additional salt if desired. Store in tins.

Notes

MaryJames dishes it out:
  • Local pecans are worth the $$....big, plump and delicious and not 'beat up' and scarred like the ones found in bins. These were purchased at Harris Teeter Beware! Packages are 12 oz, so buy 3 packages and use them all. No other changes necessary. 
  • Or stop at their company store in Turkey, NC. It is right off of I-40 between Clinton and Warsaw.
  • Or order 1-lb bags on their website http://www.elizabethspecans.com.
  • Garam Masala is a blend of Indian spices so every producer does it a bit differently.  I am now finding it in grocery stores.  However, it will always be much more reasonably priced in an ethnic market.
  • Curry is also a blend of spices.  Here I have used a combination of mild and medium...not much of a kick but just enough.  If you like it hot and spicy, use some hot curry. 
  • Use fresh spices!  If they have been in your pantry more than a few months, they have probably lost their umph.  Smell them, these should be pungent.  If not, buy new, but buy small amounts so this doesn't happen again!