Rating: 3.5 stars
63 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 15
  • 1 star values: 2
  • 63 Ratings
Jane Kirby

Gallery

Credit: Jim Franco

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Makes 5 cups, serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 250° F.

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  • Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes.

  • Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the sugar, curry powder, and salt. Mix well.

  • Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet. Bake 1 hour or until the pecans are dry, stirring once or twice.

Nutrition Facts

calcium 19mg; 189 calories; carbohydrates 11g; fat 16g; fiber 2g; iron 1mg; protein 2mg; saturated fat 1g; sodium 352mg.
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