Spiced Pecans and Ham Biscuits (coming soon)! Both are at the top of the family’s ‘must have’ list at Thanksgiving and Christmas and are part of the pre-dinner appetizers. Of course, they can be done weeks ahead of time.
Preheat oven to 350 degrees. Place pecans on baking sheet and heat in oven for about 10 minutes. Do NOT allow pecans to brown. They need to be hot to continue. Remove and leave oven on.
While pecans are warming, in a wok or deep skillet, melt butter. Add remaining ingredients. Stir to blend and heat until mixture is just hot throughout. Do not cook this mixture. Sugar will not be melted.
Add hot pecans. Stir until well coated. Transfer to baking sheet. Place in the still turned on oven. Now turn the oven off and leave pecans until oven is cool.
Remove from oven. Salt to taste. Store in tins.
MaryJames dishes it out:
Local pecans are worth the $$....big, plump and delicious. These were purchased at Harris Teeter. Beware! Packages are 12 oz, so almost 3 packages will be needed.
Garam Masala is a blend of Indian spices so every producer does it a bit differently. I am now finding it in grocery stores. However, it will always be much more reasonably priced in an ethnic market.
Curry is also a blend of spices. Here I have used a combination of mild and medium...not much of a kick but just enough. If you like it hot and spicy, use some hot curry.
These spices came from Savory and Spice, a national chain with a locally owned franchise. We are lucky to have a store at Friendly Center Greensboro. Check your location for a store. www.savoryspicestore.com
Use fresh spices! If they have been in your pantry more than a few months, they have probably lost their umph. Smell them, these should be pungent. If not, buy new, but buy small amounts so this doesn't happen again!