Recipe - Roasted Curried Pecans

1 Egg white
1 pound Pecan halves
2 tablespoon Sugar
2 teaspoon Orange zest; finely grated
1 teaspoon Seasoned salt
1 teaspoon Mild curry powder

Heat oven to 250 degrees. In medium bowl, whisk egg white with 1 tablespoon
water, then add pecans and stir until well coated.

Combine sugar, orange rind, seasoned salt and curry powder in small paper
sack or plastic bag. Add pecans to bag, close neck of bag and shake
vigorously to coat them with spices. Spread nuts out on 2 baking sheets and
place in oven.

Bake pecans 20 minutes, then remove from oven, stir and spread out on pans
again. Turn off oven, place pecans back in oven and crack oven door. Let
them remain for 45 minutes to 1 hour, or until they are crisp. They should
not continue to cook during this drying period. If your oven runs hot, you
may need to let it cool down before placing pecans back inside.

When pecans are completely cool, store in airtight containers. Will keep
several days.

Notes: At the Salute to Southern Chefs in Charleston last spring, one event
was a tasting of Southern products. With seafood and fancy dishes all
around me, I couldn't pull myself from the big bowl of these pecans, which
Tennessee food writer Anne Byrn had made for the Georgia Pecan Commission.
I've made them several times since then for parties and the effect is the
same. The orange flavor and the mix of sweetness with the curry is a twist
on regular roasted pecans.

Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS

Posted to MCRecipe Digest V1 #982 by Sue suechef@sover.net on Jan 04,
1998