Wednesday, April 18, 2012

Sugared Curry Pecans

Everyone at the Lee house (and everyone who has eaten at the Lee House) loves sugared pecans!  They take any salad from good to great!  Come to think of it, I really don't know anyone who doesn't love sugared pecans.  So I was just a little hesitant to mess with a good thing, but I am glad I branched out.  And you will be too!  Gather up your courage, pull out your curry and try this twist on Sugared Pecans.

What you will need:
1 (6 oz) package of pecan halves
3 tbsp butter
3 tbsp brown sugar
1/2 tsp ground ginger
1/4 tsp curry powder
1/8 to 1/4 tsp red pepper flakes

The secret spices that make these pecans sooo yummy!
Melt 3 tablespoons of butter with 3 tablespoons of brown sugar (normal so far).

Now add the curray, ginger, red pepper and salt.

When the sugar and butter is melted and the spices have cooked for a minute,

add the pecans!  Cook them for about 5 minutes, stirring frequently (I have burned lots of pecans trying to do too many things at once and not stirring the pecans!)
Let the pecans cool on a piece of aluminum foil.

You can add the pecans to any salad, but they are especially good with a salad of romaine lettuce, gala apples and goat cheese topped with Maple-Cider Vinaigrette (see below)!  When you make this salad with these curried pecans, there will be none left!!!!

Maple-Cider Vinaigrette:
1/3 cup olive oil
1/3 cup cider vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard

Romaine Lettuce
1 Gala apple, thinly sliced
1 package (4 oz) goat cheese

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