Curried Maples Pecans Food

CANDIED CURRIED PECANS

Candied Curried Pecans image

These pecans are a standard nibble at our house during the holiday season. Pecans can be made 1 week ahead. Store in an airtight container at room temperature.

Provided by JennG

Categories Appetizers and Snacks Nuts and Seeds

Time 50m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ¼ teaspoons coarse kosher salt, divided
¾ teaspoon curry powder
¼ teaspoon cayenne pepper
2 tablespoons honey
2 tablespoons unsalted butter
3 cups pecan halves

Steps:

Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 7.2 g, Cholesterol 5.1 mg, Fat 21.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 200.7 mg, Sugar 4.1 g

MAPLE PECAN CRUSTED CURRY RICE

Maple Pecan Crusted Curry Rice image

I love rice and curry was on the list for the challenge and I wanted to come up with something different. First I thought about adding the pecans into the rice mixture, then I decided to try something different by making a pecan, butter mixture for the top and finish it off in the oven. The addition of maple syrup was added at the last minute. I thought that the sweet would be a nice touch and it was perfect! This can be served as a main dish or side dish or other catagories.

Provided by Judy-Jude

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 1/4 cups chicken stock
1/2 teaspoon salt
2 teaspoons butter
2 teaspoons curry powder, i used a mild curry called,madras curry power,by sun brand
1 tomatoes, diced
1/4 cup carrot, diced small
1/4 cup onion, diced small
1/2 cup mushroom, diced medium
1 green onion, diced
1 -2 clove garlic, minced
1 cup rice, i use uncle ben converted long grain rice
1/2 cup ricotta cheese
1/2 cup shredded parmesan cheese
1 tablespoon maple syrup
2 tablespoons melted butter
1 cup pecans, chopped finely
salt and pepper
cayenne pepper, depending how much you like heat in your dish (optional)

Steps:

Bring broth to a boil, add 2 teaspoons butter and 1/2 teaspoon salt.
Add next 7 ingredients.
Add rice and reduce heat to simmer and cook for 15 minutes.
While rice is cooking, in a medium size mixing bowl, combine finely chopped pecans, 2 Tablespoons melted melted butter, maple syrup, salt and pepper to taste, add cayenne, if desired and set on the side.
After 15 minutes has passed, remove rice from heat, you will finish cooking this in the oven.
Set oven for 425 degrees.
Stir in Ricotta and Parmesan cheese and place in a greased, 1 1/2 quart, oven proof, casserole dish.
Top with pecan topping and bake, uncovered, in a 425 degree oven for 10-15 minutes, uncovered.

Nutrition Facts : Calories 620.6, Fat 37, SaturatedFat 11.8, Cholesterol 51, Sodium 764.3, Carbohydrate 56.3, Fiber 4.5, Sugar 8.2, Protein 18.4