You can use either walnuts or pecans in this recipe.  They are wonderful on all dinner salads.

1/4 cup (50 g) granulated sugar
1 T (6 g) minced orange zest (from one large naval orange)
4 tsp (8 g) curry powder
1/4 tsp cayenne (optional)
1 tsp (3 g) peeled and minced fresh gingerroot
3 T (40 g) canola oil
2 cups (226 g) whole shelled walnuts or pecans

Mix the sugar, orange zest, curry powder, cayenne (if using) and gingerroot together in a small bowl and set aside. 

Place the canola oil in a large skillet on high heat.  When the oil is very hot, add the nuts and stir constantly.  Add the spice mixture one tablespoon at a time, continuing to stir until the mixture has caramelized.  Pour the nuts onto a baking sheet to cool.

These nuts will keep in a tightly lidded container for up to one week.

Recipe from Judith Weinstock, Kingston Hotel Cafe Cookbook