I made these Sweet Curried Pecans for a salad topping the other day. I snitched just one, you know, to make sure they were "right"? That one little bite got me thinking; that they'd also be wonderful as a snack (don't try to eat just one, not that I know from experience or anything like that), as a gift, a delightful ice cream sundae topper and/or with fresh fruit and yogurt.
Ever try a sprinkle of pecans on pizza? Pizza? Yup, nuts add a delightful, crisp crunch scattered on pizza just before popping in the oven.
I love using pecans on focaccia bread too. A scatter of these sweet curried pecans would add a fun, delicious twist in or atop any type of bread or rolls.
- 8 ounces pecan halves
- 2 teaspoons extra virgin olive oil
- 2 teaspoons butter
- 2 tablespoons honey
- 2 teaspoons curry powder
- 1 teaspoon ground coriander or finely crushed whole coriander
- sea salt or kosher salt
Line a sheet pan with foil. Spray liberally with cooking spray. Preheat oven to 325˚F.
Melt butter in a medium size sauté pan. Add oil, honey, curry and coriander. Stir until spices are well combined and mixture is bubbly.
Add pecans and continue to cook, stirring constantly until pecans are coated and most of the honey mixture has been absorbed.
Turn pecans out onto a prepared sheet pan. Roast for 20-25 minutes, stirring every 5 minutes until deep golden brown. Watch pecans carefully during the last 5 minutes as they can easily turn from golden to burned in minutes. I've learned the hard way to always use a timer for nuts.
When pecans are perfectly golden, remove from oven and stir again to separate. Sprinkle generously with salt and then stir again. Allow to cool on sheet pan, then transfer to an airtight container for storage.
If you're making these for the salad and you have any pecan-thieves in the house, you might want to find a good hiding place as they will quickly disappear. (Photographers note: ARE disappearing! 😉