- 3 tablespoons butter, melted
- 1-1/4 to 1-1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 2 cups pecan halves
- In a large bowl, combine the butter, curry and salt. Add pecans and toss to coat. Transfer to a foil-lined 11-in. x 7-in. baking pan.
- Bake at 350° for 15-20 minutes or until toasted and crisp, stirring three times. Cool on a wire rack. Store in an airtight container. Yield: 2 cups.
Originally published as Curried Pecans in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p95
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