- 1 tablespoon unsalted butter
- ½ teaspoon curry powder
- ½ teaspoon ground ginger
- .125 teaspoon each, coarse salt and pepper (or to taste)
- 1 cup pecan halves
- ¼ cup pure maple syrup
In a large, heavy skillet, melt the butter over low heat. Add the curry, ginger, salt and pepper, stirring well to mix the spices into the butter. Let cook 2 minutes.
Add the pecans and cook another 2 minutes. Pour the maple syrup on top and, stirring frequently, cook another 2 to 3 minutes, or until the syrup has thickened a bit and the nuts look glazed.
Pour the nuts onto waxed or parchment paper or foil, being careful to separate them. as they tend to stick together.
When cool, move the nuts to a well-sealed container in a cool spot.