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Recipe

Malabar Pecans

Scott Phillips

Yield: Yields 4 cups.

All nuts burn easily because of their high oil content. Be vigilant and test frequently for doneness. The beckoning aroma of well-roasted nuts will signal their rescue. Taste the nuts when they’re cool and adjust the seasonings with a final light dusting of spices.

Ingredients

  • 4 Tbs. unsalted butter
  • 2 Tbs. canola oil
  • 1 Tbs. Madras curry powder
  • 2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1 lb. (4 cups) shelled pecans

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 240
      Fat Calories (kcal): 230
      Fat (g): 25
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 10
      Sodium (mg): 290
      Carbohydrates (g): 4
      Fiber (g): 3
      Protein (g): 3

Preparation

In a conventional oven

  • Heat the oven to 300ºF. Heat all the ingredients except the nuts in a small saucepan over medium heat to release the flavors and dissolve the salt. Pour the mixture into a large bowl and add the nuts. Toss and stir the nuts to coat them thoroughly. Spread them in a single layer on a foil-lined jellyroll pan. Bake for 30 min., stirring well every 10 min., until the nuts are deeply browned. Slide the foil out of the pan onto a cooling rack and let the nuts cool completely.

In a microwave

  • Put all the ingredients except the nuts in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to release the flavors and melt the butter. Stir to combine. Add the nuts, tossing and stirring to thoroughly coat them. Toast the nuts on high for 6 min., stirring well at 2-min. intervals to redistribute the seasonings. Rotate the dish occasionally if your microwave doesn’t have a carousel. Spread the nuts on a length of foil to cool.

For either method

  • Store in airtight containers or plastic freezer bags.

Reviews

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Reviews

  • TheEarlofGrey | 11/19/2016

    Guests always devour these. They're kind of addictive! Absolutely delicous.

  • brava313 | 05/17/2013

    I used regular instead of Madras curry powder, and these nuts were delicious. Everyone loved them, and several people asked for the recipe.

  • ckells | 12/10/2007

    Wonderful way to serve nuts for an appetizer. they could even be more spicy by adding more curry and cayenne.

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