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Nuts: East Indian Pecans

Source of Recipe

Low-Carb Good Fat


List of Ingredients

4 tablespoons unsalted butter
2 tablespoons mild olive oil
1 tablespoon Madras curry powder
1 teaspoon garam masala
¼ teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoons salt
¼ teaspoon cayenne pepper
1 pound pecans






Recipe

Preheat oven to 300 F.

In a small saucepan, mix all ingredients except the pecans; heat over medium heat just until the salt dissolves. Pour the mixture in a large bowl and add the nuts. Toss to coat them thoroughly.

Line a baking sheet with foil and spread the nuts on it in a single layer. Bake for about 30 minutes, stirring well every 10 minutes, until the nuts are very brown. Slide the foil off the pan onto a cooling rack; let cool completely. Store the nuts in a tightly sealed tin. Makes 4 cups.

PER ¼ -CUP SERVING: Cal 243 (89% fat) Fat 25 g (4 g sat) Fiber 2 g Chol 8 mg Sodium 312 mg Carb 4 g Calcium 4 mg