Save to Pinterest I made these pecans on a whim one afternoon when friends were coming over and I had nothing ready. The smell hit the hallway before the timer even went off. By the time everyone arrived, half the batch was gone because I kept sneaking back to the counter. Now they ask me to bring them every time.
I once brought a jar of these to a potluck without saying what they were. Someone opened it mid-conversation, and within minutes the jar was empty and three people were asking for the recipe. One of them still texts me every fall asking if Ive made them yet. Its become our unofficial start-of-season tradition.
Ingredients
- Raw pecan halves: Use fresh pecans if you can, they toast more evenly and taste richer than older ones that have been sitting around.
- Honey: This is what makes them sticky and caramelized, and it clings to the pecans better than sugar ever could.
- Olive oil: Helps the honey spread and keeps everything from clumping, plus it adds a subtle smoothness.
- Garlic powder: The surprise ingredient that makes people ask what that flavor is, because it works so well with the sweetness.
- Sea salt: Brings out every other flavor and balances the honey so it doesnt taste too candy-like.
- Ground black pepper: Just enough to add a little warmth without making them spicy.
- Smoked paprika: Optional, but if you add it, the pecans get this deep, almost campfire-like edge.
Instructions
- Prep the Oven:
- Set your oven to 350°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Mix the Coating:
- Whisk together honey, olive oil, garlic powder, salt, pepper, and smoked paprika if youre using it. The mixture should look glossy and smell incredible.
- Coat the Pecans:
- Toss the pecans in the bowl until every piece is covered. Dont rush this part, the coating needs to reach everywhere.
- Spread on the Sheet:
- Arrange the pecans in one layer, giving them a little space. Crowding them makes them steam instead of roast.
- Roast and Stir:
- Bake for 12 to 15 minutes, stirring once halfway through. Youll know theyre done when the kitchen smells like honey and toasted nuts.
- Cool Completely:
- Let them sit on the sheet until theyre room temperature. Theyll go from sticky to crisp as they cool, and thats when the magic happens.
Save to Pinterest My neighbor knocked on my door once because she thought I was baking cookies. When I handed her a handful of these still warm from the oven, she stood there in the hallway eating them and laughing. She said she was mad they werent cookies, but she wasnt leaving until the bowl was empty. Thats the kind of snack this is.
Storing and Serving
Keep them in a jar or airtight container and theyll stay crisp for about a week, though Ive never seen a batch last that long. If they do get soft, you can pop them back in the oven for a few minutes to bring the crunch back. Serve them in a bowl at parties, or keep a small container in your bag for when you need something that feels special but isnt fussy.
Flavor Variations
If you want heat, add a pinch of cayenne or red pepper flakes to the honey mixture. For a sweeter version, toss in a little cinnamon and skip the garlic. You can also swap the pecans for walnuts or cashews, just keep an eye on the time because cashews roast faster. I once used almonds and they turned out great, just a little firmer.
Ways to Use Them
These arent just for snacking, though thats how most of them get eaten. Chop them up and scatter them over salads, especially ones with goat cheese or arugula. They also work on top of roasted sweet potatoes or stirred into oatmeal. I even crumbled some over vanilla ice cream once and it tasted like dessert from a restaurant.
- Toss them on a cheese board with sharp cheddar and dried fruit.
- Pack them in small jars and give them as gifts during the holidays.
- Bring them on road trips, theyre way better than gas station snacks.
Save to Pinterest These pecans have gotten me out of more last-minute situations than I can count. Make a batch and youll see what I mean.
Recipe FAQs
- → What temperature should I roast the pecans at?
Preheat your oven to 350°F (175°C) to achieve a perfect golden roast without burning the pecans.
- → Can I substitute other nuts for pecans?
Yes, walnuts or cashews work well with the honey and garlic seasoning for a similar crunchy snack.
- → How do I get the pecans evenly coated in flavor?
Mix honey, olive oil, garlic powder, salt, pepper, and optional smoked paprika, then toss the nuts until fully coated before roasting.
- → What is the best way to store the roasted pecans?
Store cooled pecans in an airtight container at room temperature for up to one week to maintain crispness.
- → Can I add heat to these roasted pecans?
Yes, adding a pinch of cayenne pepper before roasting provides a nice spicy kick.