Pie Spiced Candied Pecans

• 4 T Butter, Unsalted
• 4 T Honey
• 2 1/2 teaspoons Course Kosher Salt, Morton's (different brands have different coarseness)
• 4 Cup Pecan Halves
• 2 teaspoons Cinnamon powder
• 2 teaspoons Ginger, ground
• 1 teaspoons Nutmeg, ground
• 1 teaspoons Allspice, ground
• 1/2 teaspoons Cloves, ground
• 1/2 teaspoon Mace, ground
• 1/2 teaspoon Cayenne Pepper, ground
• 1/2 teaspoon Vanilla Extract

1. Preheat oven to 250u0b0F. Line large rimmed baking sheet with foil. Mix spices in a heavy medium saucepan (2 Qt) to blend. Add the butter and melt stirring often over medium heat. When the spices become aromatic, add the honey and stir until well blend (about 1 minute). Add pecan halves and stir to coat; remove from heat.
2. Spread pecans in single layer on prepared baking sheet. Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)

t butter, t, course kosher salt, pecan halves, cinnamon powder, ginger, nutmeg, allspice, cayenne pepper, vanilla

Taken from www.epicurious.com/recipes/member/views/-pie-spiced-candied-pecans-51488201 (may not work)