SWEET AND SPICY CUR­RIED PE­CANS

Raise Vegan - - Live -

In­gre­di­ents:

• 2 Tbsp olive oil

• 1 cup pecan halves or pieces

• 1 tsp sea salt

• ½ tsp curry pow­der

• ½ tsp co­rian­der pow­der

• pinch gar­lic pow­der

• pinch chili pow­der

• red pep­per flakes

• 1- ½ Tbsp brown sugar

• Splash of wa­ter if needed

Method:

1. Pre­heat the oven to 250 º F and pre­pare a bak­ing sheet with non­stick spray or parch­ment pa­per.

2. Heat oil in a large skil­let over medium- high heat. Add the pe­cans and a bit of salt and be­gin to toast, while con­stantly stir­ring to coat in oil and pre­vent scorch­ing. Once the pe­cans are very lightly toasted, re­duce the heat to medium- low and add the curry pow­der, co­rian­der pow­der, gar­lic pow­der, chili pow­der and red pep­per flakes to taste.

3. Stir and con­tinue to toast the nuts for an­other minute or two. When pe­cans are al­most done, add brown sugar and wa­ter, if needed. Stir and cook to thicken and coat.

4. Re­move skil­let from the heat and spread the pe­cans onto the pre­pared bak­ing sheet in a sin­gle layer. Bake for 20 min­utes, stir­ring the pe­cans half­way through. When they are done, re­move from oven and al­low to cool be­fore stor­ing.

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