Sugared Curried Pecans

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
18%
Sugared Curried Pecans
45 min.
5
811kcal

Suggestions


Are you looking for a unique and flavorful snack that will impress your guests and tantalize your taste buds? Look no further than these Sugared Curried Pecans! This delightful recipe combines the rich, buttery flavor of pecans with the warm, aromatic spices of curry and a touch of sweetness, creating a perfect balance that is sure to be a hit at any gathering.

Not only are these pecans a delicious treat, but they also cater to a variety of dietary preferences. They are vegetarian, gluten-free, dairy-free, and low FODMAP, making them an excellent choice for anyone with specific dietary needs. Whether you're serving them as an antipasti, a starter, or simply as a snack, these pecans are versatile enough to fit any occasion.

With a preparation time of just 45 minutes, you can whip up a batch of these crunchy delights in no time. The process is simple and rewarding, as the aroma of toasting pecans fills your kitchen, inviting everyone to gather around. Once baked, these Sugared Curried Pecans can be stored for up to a month, allowing you to enjoy them whenever the craving strikes. So, why not treat yourself and your loved ones to this irresistible snack? Your taste buds will thank you!

Ingredients

  • tablespoons curry powder 
  •  egg whites 
  • cups pecans 
  • tablespoon salt 
  • 0.8 cup sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk

Directions

  1. Heat oven to 250 F. 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.
  2. Mix well. Lightly coat the cookie sheet with vegetable cooking spray.
  3. Spread the pecans in a single layer on the sheet.
  4. Bake 1 hour or until the pecans are dry, stirring once or twice.
  5. Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozenpecans on a cookie sheet in a 250 F oven for 5 minutes.

Nutrition Facts

Calories811kcal
Protein4.64%
Fat74.54%
Carbs20.82%

Properties

Glycemic Index
17.02
Glycemic Load
21.4
Inflammation Score
-6
Nutrition Score
19.486956610628%

Flavonoids

Cyanidin
10.63mg
Delphinidin
7.21mg
Catechin
7.17mg
Epigallocatechin
5.57mg
Epicatechin
0.81mg
Epigallocatechin 3-gallate
2.28mg

Nutrients percent of daily need

Calories:810.51kcal
40.53%
Fat:71.72g
110.33%
Saturated Fat:6.17g
38.57%
Carbohydrates:45.08g
15.03%
Net Carbohydrates:34.78g
12.65%
Sugar:33.98g
37.75%
Cholesterol:0mg
0%
Sodium:1406.8mg
61.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.04g
20.07%
Manganese:4.56mg
228.17%
Copper:1.21mg
60.61%
Vitamin B1:0.66mg
43.98%
Fiber:10.3g
41.2%
Magnesium:126.58mg
31.65%
Zinc:4.59mg
30.6%
Phosphorus:283.51mg
28.35%
Iron:3.25mg
18.04%
Potassium:453.6mg
12.96%
Vitamin E:1.91mg
12.76%
Vitamin B6:0.24mg
11.79%
Vitamin B2:0.17mg
9.85%
Vitamin B5:0.87mg
8.66%
Calcium:82.36mg
8.24%
Selenium:5.56µg
7.94%
Folate:25.72µg
6.43%
Vitamin B3:1.25mg
6.24%
Vitamin K:5.86µg
5.58%
Vitamin C:1.36mg
1.65%
Vitamin A:79.1IU
1.58%
Source:My Recipes