1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Warm the honey: Microwave the honey for about 30 seconds until it becomes fluid.

3. Coat the pecans: In a bowl, combine the warmed honey with the pecans and toss to coat evenly.

4. Arrange on baking sheet: Spread the pecans out in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

5. Bake:

   • Bake for 5 minutes, then remove from the oven, stir, and rearrange in a single layer.

   • Bake for another 5 minutes, stir again, and spread them back out.

   • Bake for a final 5 minutes, keeping a close eye to prevent burning.

6. Finish: Remove from the oven and let sit for 1-2 minutes. Sprinkle with sugar and salt while still warm.

7. Cool: Let the pecans cool for at least 30 minutes before serving or storing.

Notes

• Store in an airtight container at room temperature for up to 1-2 weeks.

• Delicious as a snack, on salads- such as our Persimmon & Feta Salad, or as a topping for oatmeal or yogurt.

• For extra flavor, try adding a pinch of cinnamon or cayenne pepper for a spicy-sweet kick!

  mmon & Feta SaladPersimmon & Feta Salad