Grandsue’s Sweet-and-Spicy Roasted Pecans Recipe

You may want to make extra of these tender roasted pecans, if setting out bowls for guests. They're hard to stop eating.

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Yields:

6 c.

Prep Time:

5 mins

Total Time:

25 mins

Ingredients

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• 6 tbsp.

  (3/4 stick) unsalted butter

• 3 tbsp.

  dark brown sugar

• 3 tbsp.

  pure honey

• 2 tsp.

  ground cinnamon

• 1 1/2 tsp.

  kosher salt

• 1 tsp.

  freshly ground black pepper

• 1/2

  to 1 teaspoon cayenne pepper

• 1 tsp.

  chili powder

• 3/4 tsp.

  ground cloves

• 1/2 tsp.

  ground ginger

• 6 c.

  pecan halves

• Chopped fresh rosemary, for garnish

Directions

• 1. Step 1Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper. Melt butter in a large saucepan over medium heat. Add sugar, honey, cinnamon, salt, black pepper, cayenne, chili powder, cloves, and ginger and stir to combine. Cook, without stirring, until sugar is dissolved and the mixture bubbles, 2 to 3 minutes. Remove from heat and stir in pecans. 
  2. Step 2Spread pecans in a single layer on prepared baking sheets, dividing evenly. Bake until brown and toasted, 15 to 16 minutes. Cool in pans on a wire rack. Serve garnished with rosemary. Pecans can be made up to 5 days in advance.

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