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Kashmiri Garam Masala Pecans

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Sometimes I just like to have fun with my food, and this recipe is a direct result of a playful Sunday afternoon in the kitchen.  The delicate aromas wafted out of my kitchen window enticing neighbors to stop in and sample my latest creation.  These little yummies will astonish and delight. A divine blend of cassia, cloves, cardamom and black pepper mixed with a sweet, salty, crunchy combo…trust me, you’ll double the batch the second time around.

 


 4 Comments

  1. Gail says:

    I just made a half batch to see if I’d like them. Had to use sliced almonds because those were the only nuts on hand. Oh my gosh… these are outstanding! I’m putting pecans on the shopping list so I can make as Christmas gifts.

    • Sherrie says:

      Glad you liked them! They’re also good with a mixture of walnuts, pecans, cashews & almonds, too. We’ve tried this recipe using different blends, too. They’re fabulous with Harissa, Ras el Hanout & Sambar Masala, too. (Cashews are especially good with the Sambar Masala on them.) They’re a great gift…just make sure to keep some for yourself, as well.

  2. Natalie Chapin says:

    Hi, would Indian Garam Masala work as well? This is what I just ordered and am now looking at recipes for it. Thanks!

    • Sherrie says:

      Absolutely, it would be delicious, as well. We’ve also tried Harissa, Ras el Hanout, Berbere, Sambar Masala and Advieh with this recipe, and all disappeared pretty quickly. Enjoy!

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