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All nuts burn easily because of their high oil content. Be vigilant and test frequently for doneness. The beckoning aroma of well-roasted nuts will signal their rescue. Taste the nuts when they're cool and adjust the seasonings with a final light dusting of spices.Yields 4 cups.
ingredients
4 Tbs. unsalted butter
2 Tbs. canola oil
1 Tbs. Madras curry powder
2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. cayenne
1 lb. (4 cups) shelled pecans
how to make
In a conventional oven
Heat the oven to 300ºF. Heat all the ingredients except the nuts in a small saucepan over medium heat to release the flavors and dissolve the salt. Pour the mixture into a large bowl and add the nuts. Toss and stir the nuts to coat them thoroughly. Spread them in a single layer on a foil-lined jellyroll pan. Bake for 30 min., stirring well every 10 min., until the nuts are deeply browned. Slide the foil out of the pan onto a cooling rack and let the nuts cool completely.
In a microwave
Put all the ingredients except the nuts in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to release the flavors and melt the butter. Stir to combine. Add the nuts, tossing and stirring to thoroughly coat them. Toast the nuts on high for 6 min., stirring well at 2-min. intervals to redistribute the seasonings. Rotate the dish occasionally if your microwave doesn't have a carousel. Spread the nuts on a length of foil to cool.
For either method
Store in airtight containers or plastic freezer bags.
From Fine Cooking 48, pp. 63
photo: Scott Phillips
