Prep 0 mins
Cook 20 mins
These are wonderful as a snack, part of a holiday basket, added to salads, as a topping to pumpkin pie or sweet potato casserole. They do get pretty sticky if exposed to moisture, my daughter loves them and calls them "sticky nuts." They are HIGHLY addictive, make a lot!
- Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
- In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
- Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.
I tried this recipe and I was a little disappointed with it. I roasted the pecans for 10 minutes at 350 and they burned. The recipe calls to roast them for 12-15 minutes at 350. I think the roasting time should be 5 minutes at the most.
These are fantastic! We had snacked on the honey-roasted pecans we bought at the store, and were out. I googled and found this recipe. They were great in our salad... The only problem we ran into was that they STUCK to the waxed paper, and when we peeled them off they had paper on them. I might try putting a little butter in with the honey.
Love it! Try it with pure maple syrup. It's just as tasty and a lot less messy.