Directions:
- Heat oven to 250º F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the sugar, curry powder, and salt. Mix well. Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet. Bake 1 hour or until the pecans are dry, stirring once or twice.
- Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozenpecans on a cookie sheet in a 250º F oven for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.61 Kcal (1748 kJ) | ||
| Calories from fat | 318.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.37g | 54% | |
|---|---|---|---|
| Sodium | 1408.39mg | 59% | |
| Potassium | 250.93mg | 5% | |
| Total Carbs | 26.15g | 9% | |
| Sugars | 19.67g | 79% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 5.79g | 12% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.2mg | 12% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 535.13 Kcal (2240 kJ) | ||
| Calories from fat | 407.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.32g | 54% | |
|---|---|---|---|
| Sodium | 1804.7mg | 59% | |
| Potassium | 321.54mg | 5% | |
| Total Carbs | 33.51g | 9% | |
| Sugars | 25.21g | 79% | |
| Dietary Fiber | 6.52g | 20% | |
| Protein | 7.41g | 12% | |
| Vitamin C | 1mg | 1% | |
| Iron | 2.8mg | 12% | |
| Calcium | 61mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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