Procedures

1. 1

   Preheat oven to 250° F and line large rimmed baking sheet with foil.

2. 2

   Mix onion powder, garlic salt, curry powder and cayenne in small bowl. (Because I don't use onion powder much, I needed to break it up with a small fork.)

3. 3

   Melt butter and honey in a saucepan over medium heat. Add pecan halves, stir to cover all the nuts with butter/honey mixture. Remove from heat.

4. 4

   Add spice mixture and toss to coat evenly. Spread pecans in single layer on the foil-covered baking sheet.

5. 5

   Bake pecans until dry and toasty, about 40 minutes. Take off of pan and cool completely on waxed paper. Separate the pecans. This mixture stores for up to 1 week.