Honeyed Pecans
Hello honey! Pecans might be my favorite nut. I suppose it’s got something to do with growing up in Texas where pecan trees are abundant and spending an afternoon shelling pecans is synonymous with canning tomatoes or pickling okra. It’s time consuming but well worth it. A delightful way to spend a fall afternoon! They are one of our most versatile nuts. Just think pecan pie, pecan tassies, pecans in brownies, in cookies, sprinkled into pineapple upside down cake, coffee cake or sweet rolls. Maybe the best way, eaten straight out of their tan colored shells. There’s nothing like the sweet meat of a pecan.
My intention in making these was to sprinkle them over a mixed green salad made with fresh, plump blueberries. They did make it into the salad but not before I had to slap my husband’s hand to keep him out of these crunchy, sweet & spicy nut meats. My point is they are a perfect match for a healthy green salad, especially a fruited one, but they also make a heavenly snack. You choose!
Enjoy!
Honeyed Pecans
Preheat oven to 325*. In a medium bowl, warm 1/4 cup honey in the microwave on high for 20 seconds. Stir in 1 cup of pecan halves, 1 tablespoon sugar, 1/4 teaspoon sea salt, and a pinch of cayenne pepper. Stir until well blended. Line a jelly roll pan with parchment paper, sprayed with cooking spray. (I like coconut oil spray) Bake for 15 minutes or until toasted, stirring at the half way point. Cool completely and break into pieces.
