Ingredients

2 tablespoons olive oil

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

1/4 teaspoon cayenne pepper

2 tablespoons sugar

1 tablespoon honey

3/4 cup walnut halves

3/4 cup pecan halves

Kosher salt

Preparation

  1. Line a baking sheet with parchment paper or line it with foil. Lightly oil the foil.

  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add ginger, curry powder and cayenne pepper; sauté until fragrant, about 5 seconds. Stir in sugar and honey. Add nuts. Stir until honey mixture is amber in color and nuts are well coated, about 6 minutes.

  3. Transfer the nut mixture to the prepared baking sheet. Working quickly, separate nuts with spoon. Sprinkle with salt. Cool. (The nuts can be made 3 days ahead. Store them in an airtight container at room temperature.)