SUGARED CURRIED PECANS
Soutce: Real Simple Magazine
Makes about 5 cups

Keep on hand for drop-in guests or to give as a hostess gift. Serve with cheese and crackers at a cocktail party or chop them, then sprinkle into a salad or on top of a creamy tomato pasta sauce.

1 pound (about 5 cups) pecan halves
1 egg white
3/4 cup sugar
2 Tablespoons curry powder
1 Tablespoon salt

Heat oven to 250 degrees F.

Arrange the pecans on a cookies sheet and toast, stirring occasionally, until fragrant, about 10 minutes.

Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy.

Stir in the pecans and sprinkle with the sugar, curry powder and salt. Mix well.

Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet.

Bake 1 hour or until the pecans are dry, stirring once or twice.

May be stored at room temperature in an airtight container for up to 1 month.

TO FREEZE:
May be stored in the freezer for up to 4 months. Crisp the frozen pecans on a cookie sheet in a 250 degree F. oven for 5 minutes.