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These Sweet and Spicy Roasted Pecans are so full of flavor; they are guaranteed to spice up anything you place on the table next to them!
Second, you really HAVE to make them! You just have to, and you'll thank me for it, I promise!
Well, maybe just one more thing; don't be surprised when, as soon as you/your family/your friends take the first nibble, the rest of the nuts go flying out of the bowl!
I'm not saying I told you so or anything like that, but... By the way, these Sweet and Spicy Roasted Pecans would pair very well with our Parmesan Crisps with Thyme and Sea Salt for a great appetizer combo!
- ¼ cup honey
- 1 tablespoon butter melted
- 2 teaspoons Sriracha available in the Asian section at most larger grocers
- 1 tablepoon water
- 1 teaspoon kosher salt
- 1 pound pecan halves
- 2 teaspoons finely chopped fresh rosemary
- sea salt to taste
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Preheat oven to 300˚F. Line a sheet pan with foil and spray with cooking spray or rub with oil to coat.
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Combine honey, melted butter, Sriracha, water and salt in a large bowl and stir to combine. Add pecans and stir to coat well.
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Pour onto prepared sheet pan and spread to an even layer. Place in oven for 10 minutes. Stir to redistribute nuts and return to oven. Repeat this at least 3 times, for a total baking time of about 40-60 minutes. Every oven is different so watch pecans carefully towards the end. You want them to be a beautiful deep golden brown, but not black (been there, done that!). I highly recommend using a timer. Once they reach the deep golden brown point, remove from oven and sprinkle lightly with a bit of sea salt and the fresh rosemary. Stir to distribute all the goodness :). Allow to cool on foil completely, then transfer to an airtight container.
If the weather is humid, the nuts may get a bit sticky after a few days. If this happens just return to the oven (on a greased, foil-lined baking sheet) for about 5 minutes at 300˚F. Again, allow to cool completely on baking sheet.
Elaine says
Has anyone tried Substituting the honey with Monk sugar.? I am on the keto diet
Chris Scheuer says
You could try it although the honey is partially used to coat the pecans.
Julia Stearns @ Healthirony says
Absolutely love your creative idea with sweet and spicy roasted pecans! Can I post it on my blog? Thanks for sharing!
Chris Scheuer says
Hi Julia, yes you can! Just don't share the recipe, please. Use a link to The Café, thanks. https://thecafesucrefarine.com/sweet-and-spicy-roasted-pecans/ for the recipe.
You're welcome to use one of our images if you'd like.
kristinwithani says
Chris, I'm thinking of making these for some Christmas gifts. How long do they keep?
Chris Scheuer says
Hi Kristin, if I was giving these as gifts, I might just add the rosemary about 5 minutes before removing from oven. That would give it a chance to dry out a bit which would help them to stay fresh longer. I think that way they'd be fine for a week or so, If it was going to be longer than that, Id freeze them. Hope you are well:)
Jean says
I love snacking on roasted pecans--love the sweet and spicy flavors here, too. 🙂
Sandra Lee says
I'm thanking you right now for these gorgeous pics (you and Scott). It would have never occurred to me to use rosemary. Very creative Chris!
Lisa {Authentic Suburban Gourmet } says
This is the perfect combination of flavors! I need to make these very soon. Thanks for sharing the recipe and have a great weekend!!!
Andrea_TheKitchenLioness says
Chris, salty, spicy and sweet roasted nuts - that sounds absolutely fabulous! I often prepare roasted almonds because pecans are all but impossible to find in stores around here. I should give this recipe a try over the weekend and bring the roasted nuts to a birthparty that I am invited to, along with some fresh rosemary from the garden! Your recipes make me happy!
Have a very Happy Mother´s Day weekend! Alles Gute zum Muttertag!
www.you-made-that.com says
Yum, love the sweet and spicy pecans here and the touch of rosemary is great!
Patty Price says
They look amazing Chris!!! I bet they go flying out of the bowl 😉 I like to put fresh rosemary in toasted nuts but with the sweet and spicy flavors complementing the rosemary -now that sounds positively addictive to me 😉
Valerie says
These look too good to share! (I'd make two batches, one for "everyone else" and one for myself.) 😀