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Spicy Pecans




Source of Recipe


Jo Gainey


List of Ingredients





2 Tablespoons butter
2 Tablespoons olive or peanut oil
2 packets Splenda
2 tablespoons curry powder
1 tablespoon ground ginger
1/4 teaspoon cayenne pepper (optional)
3 1/2 cups pecan halves (about 3/4 to 1 pound)
salt to taste


Recipe




In a large wok-type skillet over medium heat, heat butter
and oil until butter melts. Stir in Splenda, curry powder,
ginger, and cayenne. Add pecans and stir until well coated.
Salt to taste. Stir fry until pecans are toasted, about 10
minutes. Pour onto 2-3 layers of paper towels. After oils
have been absorbed, remove pecans from paper towels and let
cool. (Do not let pecans cool on paper towels or they will
stick.)

Makes about 3 1/2 cups