Honey Roasted Peppered Pecans Food

HONEY-ROASTED PEPPERED PECANS

Honey-Roasted Peppered Pecans image

Categories Nut Dessert Side Roast Cocktail Party Picnic Super Bowl Quick & Easy Pecan Spring Honey Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup honey
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/4 teaspoon ground allspice
8 oz pecan halves (2 cups)
2 tablespoons sugar

Steps:

Preheat oven to 350°F.
Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.

HONEY ROASTED PECANS RECIPE

Honey Roasted Pecans Recipe image

To make hot, fresh honey roasted pecans, the secret is to thinly coat pecans with honey, and then roast them. It's just that easy!

Provided by Pete Scherer

Categories Snack

Time 30m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup pecan halves, or halves and pieces
1 tablespoon honey
Pinch of fine salt

Steps:

Gather the ingredients.
Preheat oven to 350 F. Line an oven safe dish or a baking sheet with parchment paper.
In a medium bowl, combine the honey and pecans until thoroughly coated. Sprinkle with a pinch of salt and toss once or twice more.
Bake for up to 15 minutes. Take care not to over-caramelize the nuts, which will taint the honey flavor.
Cool at least 10 minutes, and serve. Store in a sealed container for up to six months.
Enjoy!

Nutrition Facts : Calories 783 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 10 g, Protein 10 g, SaturatedFat 6 g, Sodium 133 mg, Sugar 21 g, Fat 75 g, ServingSize 1 cup, UnsaturatedFat 0 g

HONEY ROASTED PECANS

Honey Roasted Pecans image

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!

Provided by MommyMakes

Categories Lunch/Snacks

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 2

Ingredients

2 cups pecan halves, shelled
1/4 cup honey

Steps:

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.

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