Honey and Rosemary Roasted Pecans

Not quite candied so much as toasted to perfection, with honey, and hot honey (infused with chilies), butter, Seasoned Salt, rosemary, and black and Aleppo pepper; these pecans will be a favorite on your holidaze groaning board.

Or, just for casual munchies.

I have updated the original recipe, from sweetpaulmag.com to include our new fave chile infused honey, and doubled the recipe, just because it is that good.

•4 cups pecan halves*
•1/4 cup honey
•1/4 cup Mike’s Hot Honey
•4 tbsp unsalted butter
•2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•6 rosemary stems

*I used raw pecan halves from Trader Joe’s.

Note: no hot honey? No problem! Simply use an equal amount of your favorite honey to total 1/2 cup.

Add the rosemary to the pecans in a large bowl, heat your oven to 325º and line a rimmed baking pan with aluminum foil.

Apply a bit of cooking spray to that foil.

Melt the butter over low heat with the honey and the hot honey (if using), as well as the Seasoned Salt, black pepper, and Aleppo pepper.

Stir the honey butter mixture into the pecans and rosemary until the nuts are nicely coated with it, then arrange in a single layer on the prepared baking pan.

Bake for 20 minutes, giving the nuts a stir after ten minutes.

Once the nuts are nicely toasted (ovens vary, so do check your progress), remove from the oven and allow to cool before stashing in a tightly covered container to share, or… ?

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