Candied Curried Pecans
Elevate your snacking game with these irresistible Candied Curried Pecans, a sweet and savory treat that combines bold, unexpected flavors with satisfying crunch. This easy-to-make recipe coats buttery pecan halves in a perfectly balanced blend of curry powder, cayenne pepper, cinnamon, and sugar, creating a caramelized spiced glaze that’s impossible to resist. With just 10 minutes of prep time and a simple baking process, these spiced nuts are an ideal make-ahead snack or the perfect addition to any cheese board or salad. Whether you’re hosting guests or craving a unique snack, these candied curried pecans deliver a harmonious mix of sweetness, warmth, and subtle heat in every bite. Perfect for gifting or savoring at home, this recipe will have everyone coming back for more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Pecan halves
- 0.5 cups Granulated sugar
- 1 teaspoons Curry powder
- 0.25 teaspoons Ground cayenne pepper
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Egg white
- 1 tablespoons Water
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the egg white and water until frothy but not stiff.
Add the pecan halves to the bowl and toss to coat them completely in the egg white mixture.
In a separate small bowl, mix together the sugar, curry powder, cayenne pepper, cinnamon, and salt.
Sprinkle the sugar and spice mixture over the pecans, stirring gently to ensure an even coating on all the nuts.
Spread the coated pecans in a single layer on the prepared baking sheet.
Bake the pecans in the preheated oven for 30 minutes, stirring halfway through to prevent clumping and ensure even toasting.
Remove the baking sheet from the oven and allow the pecans to cool completely. The coating will harden as they cool.
Once cooled, transfer the candied curried pecans to an airtight container for storage. They can be kept at room temperature for up to two weeks.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 109.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
