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5.0 from 18 votes

Honey Roasted Pecans

These glazed cinnamon pecans make a delicious snack or gift and are wonderful as a topping for salads or desserts.

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 1 cup
Calories: 925 kcal
Course: Snacks
Cuisine: International

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 pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 180℃/160℃ fan/350℉ and line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. 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 and unsalted pecan halves or chopped (for a finer garnish)
  • Line a baking tray with parchment paper, this makes it easier to remove the pecans after roasting, and cleaning up is a breeze!
  • A runny honey* will easily coat the pecans. If using a solid honey, warm it for a few seconds in the microwave so that it spreads easily.
  • The salt enhances the flavours while freshly crushed black pepper adds a little heat.
  • salt enhances
  • salt enhances
  • Ensure the pecans are fully coated in honey before sprinkling over the sweet spice mix.
  • Allow the nuts to cool before separating. They will remain a little sticky and that is normal. 
  • Store in a sealed container and keep in a cool dry place for up to 2 weeks.
  • Transfer to small glass jars or cellophane bags for gifts.
  • If you prefer a harder candied coating, mix the nuts in egg white (using 1 egg), omit the honey and sprinkle over the spiced sugar (double the amount of sugar to 2 tablespoons), and mix well.
  • Spread out on a baking tray and cook at a lower temperature 160℃/120℃ fan/250℉ with frequent stirring to prevent burning, and bake for 1 hour.
  • Allow to cool and the coating will harden after an hour or so.

Nutrition Information

Calories 925kcal (46%) Carbohydrates 78g (26%) Protein 9g (18%) Fat 71g (109%) Saturated Fat 6g (30%) Sodium 3mg (0%) Potassium 406mg (12%) Fiber 10g (40%) Sugar 68g (136%) Vitamin A 55IU (1%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 925

% 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.