Preheat the oven to 325°. Spread a sheet of aluminum foil on the counter.
Combine the honey and Sriracha in a small saucepan over medium-low heat until liquefied and well mixed. Remove from heat and add the pecans. Stir with a wooden spoon or rubber spatula until the pecans are lightly coated and all the honey mixture is used.
Spread on a rimmed baking sheet in a single layer. Bake for 15 minutes. I suggest lining the sheet with parchment paper.
While the pecans are baking, combine the sugar and salt in a heat-proof bowl. When the pecans are done, scrape them into the bowl and stir until all the sugar mixture is used. Spread on the foil and let cool. Store in an airtight container for up to 5 days.