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Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These pecans are a standard nibble at our house during the holiday season. Pecans can be made 1 week ahead. Store in an airtight container at room temperature.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.

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  • Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.

  • Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.

  • Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

Nutrition Facts

217 calories; protein 2.6g; carbohydrates 7.2g; fat 21.4g; cholesterol 5.1mg; sodium 200.7mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
01/09/2016
Very subtle flavors that blend well together. No strong taste of any of the spices. I've had homemade and store-bought nuts such as these, and they can be overpowering. I made a half batch to try, and they're really good. UPDATE: I realized later that I used cumin instead of curry (and they're called 'curried'....hello). Anyway, they were still very good! Read More
(2)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2016
Very subtle flavors that blend well together. No strong taste of any of the spices. I've had homemade and store-bought nuts such as these, and they can be overpowering. I made a half batch to try, and they're really good. UPDATE: I realized later that I used cumin instead of curry (and they're called 'curried'....hello). Anyway, they were still very good! Read More
(2)
Rating: 5 stars
12/19/2017
This is fantastic, easy and perfect. So good. no need to tamper with this recipe! Read More
(2)
Rating: 5 stars
12/19/2017
The recipe came out perfect. Would definitely make it again Read More
(1)
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Rating: 5 stars
12/28/2015
12.26.15 These nuts are much more savory than sweet, with the "candied" feature being subtle...the perfect complement to a Holiday cocktail or beer! The amount of curry was spot on for us. You could taste it , but it didn't overwhelm as curry can do. Thoroughly enjoyed these easy-to-make pecans. Thanks for sharing your recipe. Read More
(1)
Rating: 5 stars
11/13/2019
These are amazing. Great with the recipe as written but I add a teaspoon of ground mustard. It adds an interesting depth of flavor. Great for snacking I keep them in the fridge through the holidays. Read More
Rating: 5 stars
07/28/2019
Completely addictive! They are great for finger food or on a salad. I have played around with different curries... a like Penzeys curry now or if I m looking for something spicy i will use 1/2 curry now and 1/2 hot curry. I stick with 1 tsp total. I LOVE curry and have a tendency to add too much:) Read More
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Rating: 5 stars
07/02/2020
Very good recipe but next time I will take other reader advice and add vanilla in place of water . Still very good I put them on top of salad that had strawberries and kiwi in it so it really top it off Read More