Recipe - Curry Pecans

2 cup Pecan halves

MARINADE
1 teaspoon Sugar
1 Garlic clove; minced

CURRY
2 Medium oranges; juiced
1 One half teaspoon Curry powder
1 One half teaspoon Worcestershire sauce
One half teaspoon Salt (or to taste)

Combine all the marinade ingredients in a nonreactive bowl. Add the pecans
and allow them to sit at room temperature for about 1 hour. Prepare the
smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F.
Drain the nuts. Transfer them to a piece of greased heavyduty foil just
large enough to hold the nuts in a single layer and place the foil in the
smoker. Cook the pecans until they are crisp and lightly smoked, 50 to 60
miutes. Serve immediately or keep in a coverd jar for several days. From:
Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison ISBN:
155832061X By Billy Reeves breeves@advtel.net on Apr 20, 1997
Posted to MCRecipe Digest V1 #837 by Walt Gray waltgray@mnsinc.com on
Oct 11, 1997