What a fantastic method to prepare eggs for breakfast or for guests! I also stuff them full of vegetables. To the egg mixture, feel free to add bacon or ham. You might also include other low-carb vegetables that you like, such zucchini or yellow squash. I only eat a small amount because I only cook for two people. That leaves two additional crepes for another day’s breakfast or for dessert with berries and cream after evening.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 ¼ teaspoons coarse kosher salt, divided
- ¾ teaspoon curry powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 3 cups pecan halves
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
- Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
- Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
- Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 201 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! Simple and quick! Great appetizer, to go with all sorts of spreads!
Soooo good ~ bagging my 10th gift bag tonight. I will be the most popular girl in town!
Very good recipe but next time I will take other reader advice and add vanilla in place of water . Still very good I put them on top of salad that had strawberries and kiwi in it so it really top it off
These are amazing. Great with the recipe as written but I add a teaspoon of ground mustard. It adds an interesting depth of flavor. Great for snacking, I keep them in the fridge through the holidays.
Completely addictive! They are great for finger food or on a salad. I have played around with different curries … a like Penzeys curry now or if I’m looking for something spicy i will use 1/2 curry now and 1/2 hot curry. I stick with 1 tsp total. I LOVE curry and have a tendency to add too much:)
This is fantastic, easy and perfect. So good. no need to tamper with this recipe!
The recipe came out perfect. Would definitely make it again
Very subtle flavors that blend well together. No strong taste of any of the spices. I’ve had homemade and store-bought nuts such as these, and they can be overpowering. I made a half batch to try, and they’re really good. UPDATE: I realized later that I used cumin instead of curry (and they’re called ‘curried’….hello). Anyway, they were still very good!
12.26.15 These nuts are much more savory than sweet, with the “candied” feature being subtle…the perfect complement to a Holiday cocktail or beer! The amount of curry was spot on for us. You could taste it , but it didn’t overwhelm as curry can do. Thoroughly enjoyed these easy-to-make pecans. Thanks for sharing your recipe.