Recipe - Creole Pecan Pie

2 tablespoon Melted butter
1 teaspoon Ground cumin
1 teaspoon Celery seed
1 teaspoon Minced garlic
One half teaspoon Cayenne pepper
1 teaspoon Hot curry powder (optional)
1 pound Shelled pecans
Corn oil for deep frying
Salt to taste

1. In a bowl stir together butter, cumin, celery seed, garlic, cayenne, and
curry powder (if used). Add nuts and stir to coat well. Let rest at room
temperature at least 1 hour or up to 12 hours.

2. In a medium skillet, heat at least 2 inches of oil to 375 degrees F. Fry
nuts in hot oil until golden and fragrant. Drain on paper towels, salt
lightly, and let cool 10 minutes before serving.

Makes 1 pound.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip