Recipe · Snacks
Honey Roasted Pecans
Pecan halves tossed in warm honey and butter, then roasted until crisp and glossy. They take 20 minutes and are good on salads, cheese boards and yogurt, or eaten by the handful.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 2 cups
Ingredients
- 2 cups pecan halves Shop
- 3 tablespoons raw clover honey Shop
- 1 tablespoon unsalted butter
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon ground cinnamon
Method
- Heat the oven to 325°F and line a baking sheet with parchment paper.
- Warm the honey and butter in a small pan over low heat until the butter melts. Stir in the cinnamon.
- Toss the pecans in the honey mixture until evenly coated, then spread them in a single layer on the baking sheet.
- Roast for 12 to 15 minutes, stirring halfway, until the pecans smell toasty and the glaze is bubbling. Watch the last few minutes, because honey browns quickly.
- Sprinkle with the salt while hot, then let them cool completely on the sheet, separating any clusters. They crisp as they cool.
Tips and swaps
- A darker honey such as buckwheat gives a deeper, molasses-like glaze.
- Add a pinch of cayenne with the cinnamon for a sweet-heat version.
- The same method works for walnuts and almonds; almonds may need 2 to 3 more minutes.
Storage
Store the cooled pecans in an airtight container at room temperature for up to 2 weeks.
Making this for a café or kitchen? Roasted in sheet-pan batches, they hold for two weeks in airtight tubs, which makes them practical as a salad topping or bar snack. See wholesale formats.
Questions about this recipe
Why are my honey roasted pecans sticky?
They usually need a few more minutes in the oven or more time to cool. Let them cool completely in a single layer, and store them airtight so they do not absorb moisture.
Can I use a different honey?
Yes. Any raw honey works. Mild honeys like clover keep the pecan flavor in front; darker honeys like buckwheat add a richer glaze.