Sweet and Spicy Roasted Pecans
These Sweet and Spicy Roasted Pecans are so full of flavor; they're guaranteed to spice up anything you place on the table next to them!
Servings: 16
Calories: 218kcal
Ingredients
- 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
Instructions
- Preheat oven to 300˚F. Line a sheet pan with foil and spray with cooking spray or rub with oil to coat.
- Combine honey, melted butter, Sriracha, water and salt in a large bowl and stir to combine. Add pecans and stir to coat well.
- 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.
Notes
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.
Nutrition
Calories: 218kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 118mg | Fiber: 2g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 20mg | Iron: 0.7mg