Honey roasted pecans are pecan halves tossed in a thin glaze of warm honey and butter, then toasted low until the honey caramelizes into a crisp, glossy shell. A light dusting of brown sugar and salt at the end keeps them from turning tacky, which is the one thing honey nuts like to do.
They are a good thing to have in a jar from now through the holidays: on a cheese board, over a salad, or by the handful. We make ours with honey from the hives on our campus in Libertyville, but any mild, light honey works.
Common questions
Why are my honey roasted pecans sticky?
Honey holds on to moisture more than sugar does, so honey glazed nuts can stay tacky, especially on humid days. Bake them the full time, finish with the brown sugar dusting, and let them cool completely before storing. If they are still sticky, rebake for 5 minutes and cool again.
How long do honey roasted pecans keep?
Stored airtight at room temperature, they stay crisp for about a week. For longer storage, freeze them in a sealed freezer bag for a few months and let them come to room temperature before opening the bag.
Can I use maple syrup instead of honey?
Yes, swap it one for one. Maple syrup is thinner and gives a lighter, less sticky coating with a different flavor, so watch the second bake closely.
