Cook’s Notes: I made these for our office Holiday Party and was pleased with the results. The honey makes a crisp glaze on the pecans, and the curry flavor melds perfectly with the nuts. I changed the methodology on the original recipe to avoid toasting the nuts for 40 minutes in the oven. The skillet method works just fine for these tasty pecans. I bagged up 2-oz portions for the party, and this recipe yielded 6 bags. Next time, I would double the recipe.
1.5 teaspoons onion powder
1.5 teaspoons garlic powder
1.25 teaspoons coarse kosher salt
3/4 teaspoon mild curry powder
1/4 teaspoon cayenne pepper
2 Tbsp (1/8 cup) butter
4 Tbsp (1/4 cup) honey
2 cups pecan halves (8 oz bag)
Line a baking sheet with parchment paper; lightly coat with cooking spray. Combine the spice mix ingredients in a small bowl to blend.
In a skillet over medium-low heat, melt the butter. Add pecan halves. Toast for 2 minutes. Add honey to the skillet, and stir well to combine. Cook over medium-high heat for another 4 minutes until mixture is foamy. Toss toasted pecans with dry spice blend. Stir until well coated.
Spread pecans on prepared baking sheet, separating with fork, and leave to cool. Sprinkle nuts with additional salt, if desired.
Adapted from Bon Appétit, November 2002 (link)