Yes, there is curry on the pecans. Yes, some people don’t like curry — if this is you, don’t be afraid, they just might surprise you. Even my mother in-law “doesn’t like curry” but she absolutely loves these.

These pecans are great noshing on alone or on a gorgeous salad. I like using it as a topping on a *shredded raw beet, *shredded raw carrot, diced red onions, garbanzo beans, gorgonzola cheese, and fresh spinach salad, drizzled with a delicious grapefruit vinaigrette.

The Salad Shooter is an immense help when shredding the beets and the carrots!

Sweet Spicy Pecans

Ingredients:

Directions:

• Preheat oven to 350.
• In a sauce pan melt butter (not to brown).
• Add curry powder and cayenne pepper, mix.
• Take the pan off the heat.
• Put pecans on jelly roll pan, drip and pour butter mixture, coat the pecans well, mix with hands (you can use gloves, it’s messy).
• Spread the nuts on the pan in a single layer.
• Sprinkle sugar (about 1/2 cup) and salt on top and mix nuts with hands until incorporated.
• Spread nuts in a single layer again, sprinkle with remaining 1/4 cup of sugar and bake for 10 minutes.
• Mix nuts again (with a spatula, too hot for hands) and bake for another 10 min.
• When ready, check for doneness, you want that slight roasted aftertaste.
• Let it cool for about 20 minutes — if you can!

Grapefruit Vinaigrette

Grapefruit is always available but it is at its peak season now. This light and refreshing vinaigrette is perfect anytime.

Ingredients:

• 1/4 cup fresh grapefruit juice
• 1/8 tsp grated zest (optional) (don’t use the pith – the white flesh – it’s very bitter and will ruin the flavor)
• 1 1/2 tsp dijon
• About 1 tbsp agave nectar
• 3/4 cup extra olive oil
• 2 – 3 tbsp white balsamic vinegar, rice vinegar, champagne vinegar or white wine vinegar
• Salt and pepper to taste

Directions:

• In a container, with a lid, shake all the ingredients until mixed.
• Drizzle on your favorite salad.