First of all, I’d like to commend myself for only being a few months past the “best used by” date on my curry powder. Hey, it’s what happens when your hubby doesn’t love the spice.
Plus I figure someone out there would notice it and I just had to beat ‘em to the punch…but y’all, this recipe is so good that it doesn’t even matter if your curry is expired. It’s sassy, it’s sweet, and it’s a little nutty.
And let’s face it: we could all use a little extra sassy, sweet, and nutty in our lives!
The key to the flavor is toasting the pecans a little before immersing them in sweet spiciness. It just develops the flavor a little more and adds a big CRUNCH! to the finished product. Promise, you’ll thank me for this one!
I absolutely adore curry. Nate does not. I don’t know why. Maybe it’s because I smell for days after eating it. Or maybe he just doesn’t like it. But holy goodness, the flavor is amazing! I definitely need to make it more often…at least to the point that it makes buying the spice worth it. Till then I guess I’ll just stick with my expired stuff in the pretty yellow can.
Told you I was lazy
Story of my life!
- 1 cup sugar
- 1/3 cup water
- 1.5 tsp curry powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika (optional, this is mainly for color)
- 1/4 tsp coconut extract
Preheat oven to 350. Toast pecans on a baking sheet for about 5-7 minutes, just until you can start to smell them a little bit. Set aside. In a heavy-bottomed pot add the sugar, water, and spices. Bring to a boil over medium heat, then stir in pecans. Stirstirstirstir (and stir some more) until most of the liquid is evaporated. Add the coconut extract, stir for another minute, then dump the pecans out onto a sheet pan lined with parchment (or with foil if you don’t have parchment).
EAT. Who cares if you burn your tongue?