AI-generated recipe illustration
- Prep time
- 5 min
- Cook time
- 12 min
- Total time
- 17 min
- Yield
- 8 servings
Honey-roasted pecans are glossy, lightly sweet, and warm with cinnamon. Baking them briefly sets the honey coating without scorching the nuts, producing an easy salad topper or snack.
Ingredients
How to make honey-roasted pecans
- Heat oven to 325°F and line a sheet pan.
- Toss pecans with honey, butter, cinnamon, and salt.
- Spread in one layer and bake 10–13 minutes, stirring once.
- Cool completely so the coating becomes crisp.
Make it your own
| Ingredient | Swap | Good to know |
|---|---|---|
| Kosher salt | Fine sea salt | Use a little less fine salt and adjust after cooking |
| Olive oil | Avocado or canola oil | Any neutral cooking oil works |
| Fresh herbs | Dried herbs | Use one-third as much dried herb |
Storage & leftovers
Refrigerate leftover honey-roasted pecans in an airtight container for up to 4 days.
Reheat gently until piping hot, adding a teaspoon of water if the food looks dry.
A few helpful answers
How do I know when honey-roasted pecans is ready?
Follow the visual cue in the final instruction and the stated cooking time. Appliances vary, so begin checking a few minutes early.
Can I make honey-roasted pecans ahead?
Yes. Prepare it as directed, cool promptly, and use the storage and reheating guidance above.
Can I double this recipe?
Yes. Double each ingredient evenly; use a larger pan, bowl, or pitcher as needed.
220 calories · 3g protein · 10g carbohydrates · 20g fat · 75mg sodium