Servings: 12
Calories: 187kcal
Ingredients
- 3 cups pecans whole, shelled
- 3 tbs honey
- 1/2 teaspoon salt Plus more
Instructions
- Preheat oven and prepare baking sheet. Set oven to 250°F. Spray a rimmed cookie sheet with nonstick cooking spray.
- Toast pecans. Spread pecans in a single layer on the baking sheet. Bake for 7 minutes to lightly toast.
- Coat with honey and salt. Transfer warm pecans to a mixing bowl. Add 3 tablespoons of honey and stir to coat. Sprinkle in ½ teaspoon salt and mix well.
- Slow roast for flavor and crunch. Re-spray the cookie sheet. Spread coated pecans in a single layer. Bake at 220–250°F for 1½ to 2 hours, checking often and stirring once halfway through.
- Finish and store. Remove from oven. Sprinkle with a pinch of salt and separate any clumped nuts. Let cool completely. Store in an airtight container.
Notes
Honey-roasted pecans stay fresh for up to 1 week at room temperature. For longer storage, refrigerate in a sealed container.
What is the secret to luscious roasted pecans? Roasting at a low temperature for 1-2 hours.
Yield: 3 cups
Nutrition
Serving: 2tbs | Calories: 187kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 97mg | Potassium: 104mg | Fiber: 2g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg