Creole pecans

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Melted butter
1 teaspoon Ground cumin
1 teaspoon Celery seed
1 teaspoon Minced garlic
½ teaspoon Cayenne pepper
1 teaspoon Hot curry powder (optional)
1 pounds Shelled pecans
Corn oil -- for deep frying
Salt -- to taste

Directions

1. In a bowl stir together butter, cumin, celery seed, garlic, cayenne, and curry powder (if used). Add nuts and stir to coat well. Let rest at room temperature at least 1 hour or up to 12 hours.

2. In a medium skillet, heat at least 2 inches of oil to 375 degrees F. Fry nuts in hot oil until golden and fragrant. Drain on paper towels, salt lightly, and let cool 10 minutes before serving.

Makes 1 pound.

Recipe By : The California Culinary Academy File

Related recipes