*  Exported from  MasterCook  *

                               Curry Pecans

Recipe By     : Cheryl Alters Jamison and Bill Jamison
Serving Size  : 2    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Pecan halves
                        Curry Marinade:
   2       md           Oranges -- juice of
   1 1/2   ts           Curry powder
   1 1/2   ts           Worcestershire sauce
   1       ts           Sugar
   1       cl           Garlic -- minced
     1/2   ts           Salt -- or to taste

  Combine all the marinade ingredients in a nonreactive bowl. Add the
  pecans and allow them to sit at room temperature for about 1 hour.
  
  Prepare the smoker for barbecuing, bringing the temperature to 200
  to 220°F.
  
  Drain the nuts. Transfer them to a piece of greased heavy-duty foil
  just large enough to hold the nuts in a single layer and place the
  foil in the smoker. Cook the pecans until they are crisp and
  lightly smoked, 50 to 60 minutes. Serve immediately or keep in a
  covered jar for several days.
  
  From: Smoke & Spice by Cheryl Alters Jamison and Bill Jamison
  ISBN: 1-55832-061-X
 

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