Recipe by Brenda.
An excellent snack for most any occasion--holidays, camping, sporting event get togethers, lunchboxes, etc. We can't stop eating them! These make a great gift, just cut a piece of cellophane and wrap into a cone shape tied with a colorful ribbon, or place in a pretty tin. They will be appreciated.
Top Review by Muffin Goddess
I'm not sure why, but I've been on a seasoned nut kick since PAC, so these were a perfect choice for me to make. These have such a lovely flavor! I was kind of expecting the seasoning to be a bit stronger than it was, so later on I might try a couple more batches with some tweaks (increased spice mix, different curry powder, maybe a bit of hot pepper). They're definitely addictive little suckers, that's for sure! :) Thanks for posting! Made for The Queens of Quisine for ZWT 6
- 1 lb pecans, whole
- 1 egg white
- 1 tablespoon water
- 2 tablespoons sugar
- 2 teaspoons orange rind, finely grated
- 1 teaspoon seasoning salt (such as Lawry's)
- 1 teaspoon mild curry powder (sometimes I use 1/2 hot- 1/2 mild for a little more kick)
Directions See How It's Made
- Preheat oven to 250°F.
- In a medium bowl, mix egg white with water until a bit frothy.
- Stir in the pecans and mix until pecans are well coated with egg white mixture.
- Combine sugar, orange rind, seasoned salt and curry powder in a Ziploc bag.
- Remove pecans from egg white bowl,and add to the bag. Discard any remaining egg white mixture.
- Seal up the bag and shake vigorously to coat pecans with spices.
- Spread nuts onto two baking sheets and place in oven. I line mine with parchment paper.
- Bake pecans for 20 minutes, then remove from oven and stir and spread out on pan again.
- Turn off oven, place pecans back in the oven, and crack oven door. Let them remain there for 45 minutes to 1 hour, or until they are crisp.