Save to Pinterest I first made these pecans on a Sunday afternoon when I had nothing planned and a bag of raw nuts sitting in the pantry. The smell of garlic and honey hitting the heat filled the kitchen so fast I opened a window, then immediately regretted it because I wanted that smell to stay. By the time they cooled, half the batch was gone.
I brought these to a potluck once and watched someone eat five handfuls while standing near the table pretending to look at something else. She asked for the recipe twice before leaving. I have been making them ever since, usually in double batches because they vanish.
Ingredients
- Raw pecan halves: Use fresh pecans if you can, they roast more evenly and taste richer than older ones that have been sitting around too long.
- Honey: This is what gives the pecans their gloss and gentle sweetness, and it caramelizes just enough to hold the garlic and salt in place.
- Olive oil: Helps the honey spread and keeps the nuts from sticking to the pan, plus it adds a subtle richness.
- Garlic powder: Fresh garlic would burn in the oven, but garlic powder gives you that warm savory note without any bitterness.
- Sea salt: A must for balancing the honey, and it brings out the natural nuttiness in a way regular salt does not quite manage.
- Ground black pepper: Just enough to add a quiet kick in the background without making the pecans taste spicy.
- Smoked paprika: Optional, but if you add it you get a gentle smoky depth that makes people ask what the secret ingredient is.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line a baking sheet with parchment paper. This keeps cleanup easy and stops the honey from welding the pecans to the pan.
- Mix the coating:
- In a large bowl, whisk together honey, olive oil, garlic powder, sea salt, black pepper, and smoked paprika if you are using it. The mixture will look thin, but it coats the nuts perfectly.
- Toss the pecans:
- Add the pecans to the bowl and stir until every piece is shiny and covered. Use your hands if the spoon is not doing the job, it is faster and more thorough.
- Spread them out:
- Pour the coated pecans onto the baking sheet in a single layer. If they overlap too much, they will steam instead of roast.
- Roast and stir:
- Bake for 12 to 15 minutes, stirring once halfway through so they brown evenly. You will smell them before the timer goes off.
- Cool completely:
- Let them sit on the pan until they are cool to the touch. They will crisp up as they rest, so do not panic if they seem soft right out of the oven.
Save to Pinterest These pecans have become my go to whenever I need to bring something small but memorable. They sit well on a cheese board, disappear fast at parties, and make the house smell like someone who knows what they are doing in the kitchen.
Storage and Shelf Life
Keep them in an airtight container at room temperature for up to a week. I have never had a batch last that long, but the instructions say a week so I am passing that along. If they do get soft, you can pop them back in a warm oven for a few minutes to crisp them up again.
Serving Suggestions
These pecans are perfect on top of a green salad with goat cheese and a simple vinaigrette. They also work as a quick snack with a glass of wine, or crumbled over roasted vegetables for a little crunch. I have even tossed them into oatmeal on a morning when I wanted something more interesting than raisins.
Variations and Substitutions
You can swap pecans for walnuts or cashews and the recipe works exactly the same way. If you want heat, add a pinch of cayenne pepper to the honey mixture. For a sweeter version, use maple syrup instead of honey and skip the garlic powder entirely.
- Try adding a teaspoon of fresh rosemary for an herby twist that pairs well with cheese.
- Use tamari instead of salt for a deeper umami flavor if you have it on hand.
- Double the batch and keep half in the freezer, they thaw in minutes and taste just as good.
Save to Pinterest Once you make these, you will understand why I keep raw pecans in the pantry at all times. They are one of those recipes that feels like a trick because something this easy should not taste this good.
Recipe FAQs
- → What makes these pecans crunchy?
Roasting the pecans at 350°F caramelizes the honey coating and dries the nuts, resulting in a satisfying crunch.
- → Can I customize the seasoning?
Yes, optional smoked paprika adds a smoky twist, and a pinch of cayenne pepper can bring extra heat.
- → How long do these roasted pecans last?
Stored in an airtight container, they stay fresh and crunchy for up to one week.
- → Are there alternative nuts that work well here?
Walnuts or cashews can be substituted for pecans, offering a different yet delicious texture and flavor.
- → What dishes pair well with these roasted pecans?
They make excellent salad toppings, snack options, and complementary bites alongside cheese boards.