Combine salt, curry powder, and ground red pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pecans, walnuts, and honey. Cook 4 minutes or until nuts are toasted, stirring constantly. Sprinkle nuts evenly with spice mixture, tossing well to coat.
Spread nut mixture onto a baking sheet coated with cooking spray. Cool completely. Store in an airtight container.
I used vindaloo curry powder and added a little extra tumeric and cinnamon. I cut the salt in half, and then used the other half -- mixed with some sugar -- to sprinkle on the nuts as they cooled to give them a real salty-sweet burst. Gave as holiday gifts and no one that I gave them to was able to resist them enough to even get them home! Very stciky, but very very good.
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