First of all, I’d like to commend myself for only being a few months past the “best used by” date on my curry powder. Hey, it’s what happens when your hubby doesn’t love the spice.
Plus I figure someone out there would notice it and I just had to beat ’em to the punch…but y’all, this recipe is so good that it doesn’t even matter if your curry is expired. It’s sassy, it’s sweet, and it’s a little nutty.
And let’s face it: we could all use a little extra sassy, sweet, and nutty in our lives!
The key to the flavor is toasting the pecans a little before immersing them in sweet spiciness. It just develops the flavor a little more and adds a big CRUNCH! to the finished product. Promise, you’ll thank me for this one!
I absolutely adore curry. Nate does not. I don’t know why. Maybe it’s because I smell for days after eating it. Or maybe he just doesn’t like it. But holy goodness, the flavor is amazing! I definitely need to make it more often…at least to the point that it makes buying the spice worth it. Till then I guess I’ll just stick with my expired stuff in the pretty yellow can.
Told you I was lazy 😉
Curried pecans y’all. It’s the way to go when you’re feeling extra fancy and extra lazy at the same time.
Story of my life!
COCONUT CURRIED PECANS
- 1 cup sugar
- 1/3 cup water
- 1.5 tsp curry powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika (optional, this is mainly for color)
- 1/4 tsp coconut extract
Preheat oven to 350. Toast pecans on a baking sheet for about 5-7 minutes, just until you can start to smell them a little bit. Set aside. In a heavy-bottomed pot add the sugar, water, and spices. Bring to a boil over medium heat, then stir in pecans. Stirstirstirstir (and stir some more) until most of the liquid is evaporated. Add the coconut extract, stir for another minute, then dump the pecans out onto a sheet pan lined with parchment (or with foil if you don’t have parchment).
EAT. Who cares if you burn your tongue?
Now if you’ll excuse me I’m going to go downstairs and eat curried pecans for breakfast. Then go kiss Nate square on the mouth to wake him up. Muahahahaha…
omg these lok amazing!!!!
Those look delicious!
These totally remind me of some nuts I purchased in Kauai less than a month ago…yum!
MM I don’t think these would last long at my house! Amazing!! 🙂
I’ve been putting curry powder on everything (well hummus and veggies…) and really am in love
ah this looks like such a great snack to munch on!
Peter hates curry too. But if mixed with a bit of sweetness and pecans I could maybe get him to like it. He’s a sucker for things like this. For example – he will eat my cinnamon almonds by the handful, but HATES cinnamon. LOL
Great idea! Look delish!
YUM! My stepdad would love these!!
I’ve never really had curry. Crazy huh??
Beautiful, but I too am not a curry fan. Wonder if this would work with cinnamon?
My husband would love these!
yum! i’ve made spiced pecans before, but not with curry.
These look amazing!!! And is i tbad that I didn’t even know there were dates on spices?? I’m afraid to check my pantry now…
I may or may not regularly use spices that are past the “best by” date. Oops…
I love curry, and these look SO good!!! And hey, I don’t think curry expires anyway 😉
Ohhhh these would be so good to add to a salad or a dinner meal!!!! Yum!
My husband would love these. He loves curry, but I’m kinda like Nate- I only like it occasionally!
I haven’t eaten too much curry in my time, so I can’t say if I love it or hate it, but the pecans look tasty! 🙂