Curried Peanuts

Original recipe uses pecans from Bon Appetit. Pecans are too expensive in Singapore, so I used peanuts instead. I think cashews would wonderful too.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 1 1⁄2 teaspoons onion powder
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon salt
• 3⁄4 teaspoon curry powder
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons unsalted butter
• 2  tablespoons honey
• 2 1⁄2 cups peanuts or 2 1⁄2 cups cashews

Directions

1. Line a large baking sheet with foil.
2. Mix onion powder, garlic powder, 3/4 teaspoon salt, curry powder, and cayenne pepper in small bowl.
3. Melt butter and honey with remaining 1/4 teaspoon salt in saucepan over medium heat.
4. Add nuts and stir to coat; remove from heat.
5. Add spice mixture and toss to coat nuts evenly.
6. Spread nuts in single layer on baking sheet.
7. Bake at 250°F until dry and toasted, about 40 minutes.
8. Cool completely and separate the nuts that have stuck together.
9. Can be made 1 week ahead (store in airtight container at room temperature).