Autumn is the season for nuts and here is an easy and quick honey pecans recipe that is so versatile. You can serve it as a snack, appetizer or topping for salads, ice cream, cakes and sweet potato casserole. You can even make it for holiday gifts. And let me tell you, once you make it, you won’t stop eating it. It’s so irresistible!
Pick fresh raw pecan halves only. Avoid the ones that are wrinkled, or with black spots. They will be rancid and bitter. As for the honey, I use raw organic honey because I already have it.
Here I only use two ingredients – raw pecans and organic raw honey. No salt, no butter. What can be easier than that? And it only takes 15 minutes to make it really. If you want to make more than 1/2 cup, it’s best to toast it in the oven first.
Sometimes I only need 1/2 cup so I just toast it in a pan on the stove for 5-7 minutes. With this method you have to keep stirring so the nuts don’t burn. They can burn fast in direct heat.
During Thanksgiving I serve this honey pecans on the cheeseboard or in a bowl for a snack. For Christmas I give it to my friends and family. At this point you have to try my Apple Arugula Salad topped with honey pecans. So scrumptious! Or try making the pumpkin pecan ice cream and top it with these babies.
- 1 ½ cup raw pecan halves
- 3 Tbsp organic raw honey
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or silicone liner. Spread pecans on lined baking sheet, making sure they don't touch each other.
- Toast pecans in the oven for 10 minutes in the middle rack. After 10 minutes, immediately take it out and transfer pecans onto a pan heating on a medium heat on the stove. Add 3 tablespoons of honey and stir. Keep stirring until it bubbles. Then it will become sticky. (this will take about 4-5 minutes) Transfer pecans back onto the parchment or silicone liner that you used for toasting. Spread it out with a spatula and let cool. Serve as a snack, appetizer, topping for salads, desserts or sweet potato casserole, or make it as food gifts.