If you have any of these left after a party, I’m sure they would make a great addition to a salad with some greens, apple and blue cheese. The likely hood of actually having any left? Not very good. These addicting morsels are perfectly sweet and salty, with the mysterious flavor of curry that will keep people guessing.

I’m not sure where the original recipe came from, but my Mom has been making them for years and often gives packages away as gifts. They are always a hit and will be making the party round with me this year!

Curried Pecans

• 1 lb. pecans
• 1 egg white
• 1/2 cup sugar
• 1 Tbsp salt
• 2 Tbsp curry powder

Pre-heat oven to 250°. Spray pan with cooking spray and roast pecans for about 10 minutes. Meanwhile, beat egg white until foamy and mix dry ingredients together. Toss pecans with egg whites and when evenly coated, toss with dry ingredients until all pecans are coated with curry and sugar mixture.

Bake for about 45 minutes, stirring every 15 minutes. Let cool before serving.

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I finally get kombucha. It is an acquired taste, much like coconut water and olives were to me. And the other afternoon when I actually enjoyed kombucha, it really left me feeling good. Maybe it was a placebo effect, maybe I was just in a good mood, but this is a habit I could get into. Like I really need another expensive food/health habit…so for the time being it will remain a treat and I’ll stock up when it is on sale.

My favorite flavors so far are the divine grape and guava goddess. I haven’t had the straight-up kombucha yet – give me a few more bottles with fruit first!

While the benefits of kombucha can be argued (can’t everything?) a few of the health claims taken from GT Kombucha website are that the Synergy Kombucha contains:

• probiotics (for healthy digestion and immune system)
• enzymes (which aid in digestion)
• polyphenols (antioxidants)
• organic acids (help promote homeostasis)

Do you love or hate kombucha?