Best 5 Honey Roasted Pecans Recipes

HONEY ROASTED PECANS

Steps:

• Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
• In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
• Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS

Steps:

• Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
• Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
• Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
• Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

HONEY-ROASTED PEPPERED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey, pepper, salt, and allspice and add pecans, tossing to coat well. Spread pecans in 1 layer in a shallow (1-inch-deep) baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir pecans and bake 5 minutes more. Transfer to a sheet of wax or parchment paper to cool and, working quickly, separate pecans with a fork while still warm. Serve at room temperature.

CANDIED HONEY OVEN ROASTED PECANS

Steps:

• Preheat oven to 375 degrees.
• Mix sugar, salt and allspice in a small bowl and set aside.
• Saute butter and honey in pan and bring to a boil.
• Remove from heat. Add nuts and toss to coat.
• Transfer nuts to a baking sheet lined with aluminum foil.
• Sprinkle sugar mixture over the top of the nuts and toss gently. NOTE: Do not mix as sugar will dissolve and won't stick to the nuts.
• Toast in the oven for 5-7 minutes.
• Let nuts cool completely and store in air-tight container or freeze.

ROASTED BRUSSEL SPROUTS WITH HONEY & PECANS RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Start by slicing the ends off of each sprout and cutting them in half. Drizzle on about 2 tablespoons of olive oil, just enough to coat each sprout. Toss in a good-sized pinch of kosher salt and ground pepper. Gently stir the sprouts to coat them in oil, but be careful not to stir too vigorously as to break them apart. Turn the sprout out on to a cookie sheet lined with non-stick aluminum foil. Roast at 400°F for about 20 to 30 minutes, using a spatula to turn them half way through cooking. While they're roasting, add 1 tablespoon of butter to a small saucepan, followed by 1 tablespoon honey. Warm the honey butter on low heat until combined. Add 1/4 cup of chopped pecans to a small cookie sheet and roast them along with the sprouts for about 4 to 5 minutes until they are perfectly roasted. Remove the sprouts and pour on the honey butter and top with the pecans and gently toss.