Preheat oven to 250º Fahrenheit. Line a cookie sheet with parchment.
Using a food processor, process 1/4 cup of pecans (reserving 1 cup for later) until they are very finely ground.
Add the water to the food processor and process to form a paste. Depending on the moisture content of the nuts, you may need to add an additional teaspoon of water.
Transfer pecan paste to a small bowl. Stir in the curry powder, onion powder, red pepper flakes, sea salt and cilantro. When paste is well mixed, stir in the remaining cup of pecans, coating them with the paste.
Spread the coated pecans evenly over the prepared cookie sheet, using your fingers to press on any coating that falls off. Bake in the preheated oven for about 20 minutes. Turn off the heat and keep nuts in the oven for an additional 5 minutes while the oven cools to make them crispier.
Remove from oven and allow to cool completely. Store in an airtight container.
Serving size: about 1/4 cup
Per serving:
Calories: 240
Fat (g): 25
Carbs (g): 5
Fiber (g): 4
Protein (g): 3
Net carbs (g): 1
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