Sugar and Spice Pecans, RRR IV, page 255, Photo by Jessica McVea
Here is a quick and easy recipe that you can keep on hand as a snack, to serve to your guests, or give as a gift, too!
Louisiana pecans. We LOVE them! This recipe is a wonderful mix of our beloved pecans, two kinds of sweet sugars, a sass of seasoning blends, and then a kick of curry to top it off. It is just the right blend to excite all your taste buds.
These Sugar and Spice Pecans from River Road Recipes IV: Warm Welcomes, page 255, will make a lovely gift for a hostess, teacher, or neighbor. Be creative with packaging: mason jars, cello bags with ribbons, pretty tins, or maybe a antique candy dish. Just use your imagination. You could also pair the gift with a pretty tea towel like in the picture below.
Sugar and Spice Pecans, RRR IV, page 255, Photo by Jessica McVea
INGREDIENTS
- 1 pound pecan halves
- 1/4 cup (1/2 stick) butter, melted
- 2 tablespoons sugar (white)
- 2 heaping tablespoons of brown sugar
- 1 teaspoon of Morton Nature’s Season’s Seasoning Blend
- 1 teaspoon curry powder
DIRECTIONS
Toss the pecans with the butter in a bowl. Add the mixture of the sugar, brown sugar, seasoning blend and curry powder to the pecan mixture and mix well. Spread the pecans in a single layer on a baking sheet. Toast at 275 degrees for 45 minutes, stirring at 15-minute intervals. Remove the pecans to a plate and let stand until cool. Store in an airtight container.
Makes 4 cups
