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Curried Pecans with Plum Sauce

1 1/2 pounds pecan halves (about 6 cups)
5 tablespoons unsalted butter
5 tablespoons vegetable oil
3 tablespoons light brown sugar
3 tablespoons curry powder
1 1/2 tablespoons ground ginger
3/4 teaspoon salt
3 tablespoons plum sauce (see note)
1 cup raisins

Arrange an oven rack at center position and preheat oven to 350 degrees. Line two rimmed baking sheets with aluminum foil.

Spread the pecans on the prepared baking sheets and bake on the center shelf for 10 minutes, stirring several times. Do not let the nuts brown. Remove the nuts from the oven but maintain oven temperature.

Melt the butter with the oil in a large, heavy skillet over medium heat until hot. Add the brown sugar, curry powder, ginger and salt, and stir well to blend. Add the nuts to the skillet and stir until well coated with the sugar mixture. Add the plum sauce and raisins and mix well. Remove from the heat.

Spread nuts on the baking sheets and bake for 10 minutes, stirring several times. Remove and cool. The pecans can be stored in an airtight container for up to 3 weeks. Makes about 7 cups nuts.

Note: Plum sauce is available at Oriental grocery stores and some supermarkets.

"First Impressions by Betty Rosbottom,"
William Morrow, 1992

Thursday, November 30, 2000



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