Ingredients
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150 grams Raw pecans
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2 teaspoons Butter
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1/4 cup Maple syrup, honey, jaggery, or brown sugar
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1.5 teaspoons chili powder
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teaspoon Black salt (kala namak)
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1 teaspoon Dry mango powder (aamchur)
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Cooking oil or butterfor greasing the plate
About
Spending time with my daughter is the most precious moment in my life, and I love making those moments a little tastier (and healthier!). We made these Masala Pecans today, and they were a hit! It feels good knowing that while we’re enjoying a yummy snack, we’re also getting the goodness of pecans. Did you know just one serving of Pecans packs 12 grams of those “good” monounsaturated fats, plus zero cholesterol or sodium? And compared to other nuts, they’re lower in carbs and higher in fibre! A win-win in my book.
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Steps
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1
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Prepare the Pecans: Dry roast the pecans until they are lightly toasted. Allow them to cool to room temperature. |
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2
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Prepare the Syrup: In a pan, melt the butter over low to medium heat. Add the maple syrup, honey, jaggery, or brown sugar. |
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3
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Cook the Syrup: Cook the mixture on low to medium heat until it begins to bubble and the syrup thickens slightly. |
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4
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Add Spices: Once the syrup has thickened, add the chilli powder, black salt, and dry mango powder. Stir well to combine. Adjust the quantity of black salt to your preference. |
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5
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Incorporate Pecans: Continue to cook the spiced syrup for an additional 5 minutes. Then, add the toasted pecans to the pan. |
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6
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Coat the Pecans: Mix thoroughly to ensure each pecan nut is evenly coated with the spiced syrup. |
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7
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Dry the Pecans: Continue to cook and stir until the syrup begins to dry and coat the pecans. |
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8
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Cool the Pecans: Remove the coated pecans from the pan and transfer them to a well-greased plate. Spread them out in a single layer and allow them to cool completely. |
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9
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Serve: Once cooled, the masala pecans can be enjoyed as a snack, a topping for salads, or as a crunchy element in various appetisers. |
