• 1/2 cup granulated sugar
  • 1/2 dash grated nutmeg
  • 2 tablespoon powdered ginger
  • 2 teaspoon powdered allspice
  • 2 teaspoon curry powder
  • 1/4 lb oatmeal (not instant), finely ground in a food processor
  • 4 egg whites
  • 1 lb pecan halves


Preheat the oven to 200 degrees. Line a baking sheet with aluminum foil and set aside.

Combine the sugar with the nutmeg, ginger, allspice and curry powder in a mixing bowl and stir to blend. Add the oatmeal and stir to mix.

Lightly beat the egg whites in a separate bowl. Place the nuts, a few handfuls at a time in the egg whites, then strain in a fine-mesh sieve.

Roll the nuts in the sugar-oatmeal mixture and place them on a baking sheet. Repeat the process until all of the nuts are used.

Bake in the lower part of the oven for 2 1/2 hours. Cool before serving.

The nuts may be stored in an airtight container for up to three days.