- 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
- Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil in 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.
- Transfer nut mixture to prepared baking sheet. Working quickly, separate nuts with spoon. Sprinkle with salt. Cool. (Can be made 3 days ahead. Store in airtight container at room temperature.)