Publisher Photo
Publisher Photo
Whenever we are expecting guests, I whip up a batch of these nuts to snack on before dinner. There are never any left overs!—Shirley A. Glaab, Hattiesburg, Mississippi
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup plain yogurt
  • 1/4 cup butter, melted
  • 3 tablespoons curry powder
  • 2 tablespoons ground cumin
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground cardamom
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound pecan halves
  • 1/2 pound walnut halves

Directions

In a large bowl, combine the first eight ingredients. Add pecans and walnuts; toss to coat. Spread in a single layer in an ungreased 15x10x1-in. baking pan.
Bake at 275° for 50 minutes or until nuts are golden brown, stirring occasionally. Cool. Store in an airtight container. Yield: 5 cups.
Originally published as Spicy Curried Nuts in Country Woman Christmas Annual 2008, p64

Nutritional Facts

1/4 cup: 183 calories, 18g fat (3g saturated fat), 7mg cholesterol, 257mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 3g protein.

Popular Videos

  • 1/2 cup plain yogurt
  • 1/4 cup butter, melted
  • 3 tablespoons curry powder
  • 2 tablespoons ground cumin
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground cardamom
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound pecan halves
  • 1/2 pound walnut halves
  1. In a large bowl, combine the first eight ingredients. Add pecans and walnuts; toss to coat. Spread in a single layer in an ungreased 15x10x1-in. baking pan.
  2. Bake at 275° for 50 minutes or until nuts are golden brown, stirring occasionally. Cool. Store in an airtight container. Yield: 5 cups.
Originally published as Spicy Curried Nuts in Country Woman Christmas Annual 2008, p64

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