Kashmiri Garam Masala Pecans
- Details
Sometimes I just like to have fun with my food, and this recipe is a direct result of a playful Sunday afternoon in the kitchen. The delicate aromas wafted out of my kitchen window enticing neighbors to stop in and sample my latest creation. These little yummies will astonish and delight. A divine blend of cassia, cloves, cardamom and black pepper mixed with a sweet, salty, crunchy combo…trust me, you’ll double the batch the second time around.
Kashmiri Garam Masala Pecans
Ingredients
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon butter
- 2 cups pecan halves
- ½ teaspoons salt
- 3 tablespoons ground Kashmiri Garam Masala
Instructions
- Preheat oven to 350.
- In a medium saute pan, combine sugar, water and butter. Bring to boil and stir gently to dissolve sugar.
- Add pecans halves and toss to coat. Cook over medium-high until sugar has thickened and coats nuts.
- Add salt and Kashmiri Garam Masala. Toss to combine.
- Place nuts on a parchment-lined baking sheet. Bake for 6-8 minutes, until lightly toasted.
- Cool completely. Nuts will become crunchier as they cool.
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I just made a half batch to see if I’d like them. Had to use sliced almonds because those were the only nuts on hand. Oh my gosh… these are outstanding! I’m putting pecans on the shopping list so I can make as Christmas gifts.
Glad you liked them! They’re also good with a mixture of walnuts, pecans, cashews & almonds, too. We’ve tried this recipe using different blends, too. They’re fabulous with Harissa, Ras el Hanout & Sambar Masala, too. (Cashews are especially good with the Sambar Masala on them.) They’re a great gift…just make sure to keep some for yourself, as well.
Hi, would Indian Garam Masala work as well? This is what I just ordered and am now looking at recipes for it. Thanks!
Absolutely, it would be delicious, as well. We’ve also tried Harissa, Ras el Hanout, Berbere, Sambar Masala and Advieh with this recipe, and all disappeared pretty quickly. Enjoy!