1 1/2 teaspoon onion powder
2 teaspoons garlic salt
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons honey
2 tablespoons butter
1 pound raw pecan halves
Preheat oven to 250° F and line large rimmed baking sheet with foil.
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.)
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.
Add spice mixture and toss to coat evenly. Spread pecans in single layer on the foil-covered baking sheet.
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.
3 lbs red potatoes, chopped to 1/2″ or 1″
1 onion, chopped to 1/2″ or 1″
1 red bell pepper, chopped to 1/2″ or 1″
3 T olive oil
2 t salt
2 t onion powder
2 t garlic powder
1 t ground pepper
Pre heat oven and baking sheet to 425 degrees
Toss all ingredients in a large bowl. Spread in a single layer over the baking sheet.
For this large batch I check after 20 minutes and flip with a spatula. Then cook again for 20 to 30 minutes.
**This is a large batch of potatoes. You can easily reduce the amount. Smaller batches will not need to cook as long so keep an eye on them.