Honey Roasted Pecans
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
1 cup
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Calories
925 kcal
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Course
Snacks
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Cuisine
International
Honey Roasted Pecans
Description
This recipe for Honey Roasted Pecans involves coating raw pecan halves with honey, then spreading them out on a parchment-lined baking tray. A mixture of sugar, cinnamon, salt, and freshly ground black pepper is sprinkled over, adding sweetness, spice, and a hint of heat. The pecans are baked at 180℃ (350℉) for short intervals, stirred partway to ensure even cooking and caramelization.
The result is a sticky, flavorful nut with a warm cinnamon aroma and a balance of sweet, salty, and peppery notes. This preparation modifies raw pecans into a snack or garnish with complex taste layers. The topping remains slightly sticky when cooled.
They can be stored in a cool, dry place in a sealed container for around two weeks. For a harder candy coating, an alternate preparation without honey uses egg white and double sugar, then bakes at a lower temperature for an hour with stirring.
Use warm, runny honey for even coating or gently warm solid honey to liquefy it. Parchment paper eases cleanup and removal of nuts. Allow the pecans to cool before separating to prevent sticking.
Ingredients
- 125 grams pecan halves 1 cup
- 3 tablespoons honey see notes below
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- a pinch salt
- a pinch black pepper freshly ground
Instructions
- Preheat oven to 180℃/160℃ fan/350℉ and line a baking tray with parchment paper.
- In a bowl mix 125 grams pecan halves with 3 tablespoons honey*till well coated, then spread the pecans out on the parchment paper in a single layer.
- In a small bowl combine 1 tablespoon sugar with ½ teaspoon ground cinnamon, a pinch salt and a pinch pepper and sprinkle over the pecans.
- Bake on the middle shelf for 5 minutes, then remove and stir the pecans and bake for a further 7 minutes. Allow to cool before separating and using/storing.
Notes
- Use raw, unsalted pecan halves or chopped pecans depending on your textural preference.
- Warm solid honey slightly to make it more spreadable for coating.
- Line baking trays with parchment paper for easy cleanup and removal.
- The salt and fresh black pepper enhance flavor by balancing sweetness and adding heat.
- Allow pecans to cool fully before separating to avoid clumping; it is normal for them to be slightly sticky.
- Store in an airtight container in a cool, dry place for up to two weeks.
- For a harder coating, omit honey and use egg white with double the sugar, baking at a lower temperature with frequent stirring for one hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 925 kcal
% Daily Value*
| Calories | 925kcal | 46% |
| Carbohydrates | 78g | 26% |
| Protein | 9g | 18% |
| Fat | 71g | 109% |
| Saturated Fat | 6g | 30% |
| Sodium | 3mg | 0% |
| Potassium | 406mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 68g | 136% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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