Line a sheet pan with foil. Spray liberally with cooking spray. Preheat oven to 325˚F.

Melt butter in a medium size sauté pan. Add oil, honey, curry and coriander. Stir until spices are well combined and mixture is bubbly.

Add pecans and continue to cook, stirring constantly until pecans are coated and most of the honey mixture has been absorbed.

Turn pecans out onto a prepared sheet pan. Roast for 20-25 minutes, stirring every 5 minutes until deep golden brown. Watch pecans carefully during the last 5 minutes as they can easily turn from golden to burned in minutes. I've learned the hard way to always use a timer for nuts.

When pecans are perfectly golden, remove from oven and stir again to separate. Sprinkle generously with salt and then stir again. Allow to cool on sheet pan, then transfer to an airtight container for storage.