Curried Pecans with Orange

The sweetness of the orange juice contrasts nicely with the slightly biting flavor of the curry, which in turn plays up the natural sweetness of the pecan. These are excellent when made with walnuts but just slightly sweeter and milder with pecans.

This pre-dinner snack is superb with funky, sweet tropical drinks like Mai Tai’s and Sidecars. Or sprinkle atop a bowl of butternut squash soup.

Don’t substitute prepared orange juice for the concentrate, which is stickier and stronger. Both mango, pineapple and orange sorbets make a better substitute.

Curried Pecans with Orange
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 2 cups raw pecan halves
  • 1 large egg white (2 tablespoons)
  • 1 tablespoon frozen orange juice concentrate
  • 2 – 3 teaspoons curry powder
  • 1 teaspoon kosher salt
  • ¼- ½ teaspoon cayenne pepper (optional)
  • 4 tablespoons sugar
  • zest of one well-washed orange
  1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper.
  2. Place the egg white in a large stainless steel bowl and whip until frothy.
  3. Whip in orange juice, curry powder, salt and if desired, cayenne.
  4. Add the pecans and toss until completely coated.
  5. Add sugar and toss again.
  6. Transfer to the prepared sheet and arrange in a single layer.
  7. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.
  8. Immediately loosen the nuts with a spatula, sprinkle with the orange zest and set aside to cool.