Cinnamon-Curry Pecans
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water1 cup
White Sugar1 tsp
Vanilla Extract1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Red Curry Powder1.5 cups
Pecan HalveDirections:
1
Bring water and sugar to a boil in a saucepan over medium-high heat
2
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes
3
Lightly oil a baking sheet
4
Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder
5
Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture
6
Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes
7
Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces