Today’s guest post is written by Teaspoon Communications’ intern, Taryn Berry. Taryn is a senior at Saint Joseph’s University studying Food Marketing – which is right up her alley because she loves all things food.
In this day and age, so many of us are bogged down with countless activities – as a society we constantly move from one thing to the next. Personally, as a college student, I often ﬁnd it difﬁcult to make time for myself amidst a full load of classes, work and extra-curricular activities. One of my major problems is trying to ﬁnd snacks to munch on throughout my most hectic days. With such limited time and a tight budget, going to convenience stores and searching for healthy options isn’t always the easiest (and certainly doesn’t always do the trick).
Enter: curried pecans. Even though nuts typically aren’t cheap, I ﬁnd that you can still get the most bang for you buck with these. They’re very portable, will last longer than other perishables, and will keep you feeling full for quite a long time.Print
- Yield: 8 (1/4 cup) servings 1x
- 2 cups pecan halves
- 2 tablespoons butter, melted
- 2 –3 teaspoons curry powder
- 1/2 teaspoon kosher salt
- Pinch of sugar, if desired
- Heat oven to 350 degrees. Line baking sheet with aluminum foil.
- In a bowl, pour butter over pecan and mix well.
- In a separate bowl, mix curry powder, salt and sugar together. Pour over pecans and mix until thoroughly coated.
- Spread pecans out on baking sheet, bake for 10 minutes until toasted.
For extra sweetness, I sprinkled brown sugar over them once they were done. If you like pecans, this recipe is a great blend of spicy and sweet (my favorite!) and is extremely easy to make.
Do you have a favorite, inexpensive snack recipe?