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