Curried 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
• 3 teaspoons curry powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper

1. Preheat oven to 250u0b0F. Line large rimmed baking sheet with foil.
2. Mix spices in a heavy medium saucepan (2 Qt) to blend. Add the butter and melt stirring constantly over medium heat. When the spices become aromatic (about 2 minutes after the butter melts), add the honey and stir until well blend (about 1 minute). Add pecan halves and stir to coat; remove from heat.
3. Spread pecans in single layer on prepared baking sheet. Bake pecans until dry and toasted, about 40 minutes (stir at 20 minutes). Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)

t butter, t, course kosher salt, different, pecan halves, curry powder, onion powder, garlic, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/curried-candied-pecans-51488031 (may not work)