This bowl was made by Carol Lebreton , she used the pelvic bone of a chicken to imprint the clay
I came across a version of this recipe a few years ago in Bon Appetit. I ended up adding and deleting some ingredients so I feel comfortable calling this my own. This is a very simple ways to add some sophistication to a cocktail party. These pecans are way sexier than potato chips and even more addictive. A friend of mine once asked if there wasn't some "crack" in these as she couldn't stop eating them.
Spicy Roasted Pecans
1½ teaspoons onion powder
1½ teaspoons garlic powder
1¼ teaspoons coarse kosher salt
¼ teaspoon cayenne pepper
2 tablespoons (¼ stick) unsalted butter
2 tablespoons honey
3 cups pecan halves
Heat a non-stick saute pan and add the butter and honey. When the mixture starts to foam add the pecans and toss them to get the honey/butter mixture to coat all the pecans. Dust the pecans with 1/3 of the spice mixture , toss to incorporate and repeat until all the spice mix is gone. Place the pecan mixture in a 250 degree oven for 40 minutes. When the pecans have cooled break them apart and serve. These will hold for a week or so, but trust me, you won't have them in your house that long.