Why You’ll Love This Recipe

Lightning-fast prep: Just a few minutes to mix & toast
Versatile sweetness: Perfect on salads, ice cream, or as a snack
Gift-ready: Package these candied pecans for a homemade gift

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb whole pecan halves, unroasted
⅓ cup honey
2 Tbsp sugar (white or brown)
1 tsp coarse sea salt
¼ tsp ground cinnamon

directions

Preheat oven to 350 °F (175 °C) and line a rimmed baking sheet with parchment paper.
Warm the honey in the microwave for ~20–30 sec to make it pourable.
In a mixing bowl, toss the pecan halves with warmed honey until evenly coated.
Spread in a single layer on the baking sheet. Bake 6 minutes, stir, then bake another 6 minutes.
Let cool 5 minutes, breaking apart any clusters with a fork.
Sprinkle sugar, salt, and cinnamon over the still-warm pecans.
Allow to cool completely (~30–45 minutes), then transfer to an airtight container.

Servings and timing

Yield: about 1 lb (4–6 servings depending on use)
Prep time: 5 minutes
Cook time: 12 minutes
Cooling: ~35 minutes
Total time: ~52 minutes

Variations

Simple honey-pecan: Use 1 Tbsp honey per cup pecans, bake at 325 °F for ~15 min, sprinkle salt afterward
Spiced twist: Add ¼–½ tsp cinnamon with the sugar–salt mix for a warm flavor boost
Hot honey version: Swap in your favorite hot honey for a sweet‑and‑spicy treat, optionally with a teaspoon of sugar

storage/reheating

Store in an airtight container at room temperature (below 70 °F) for up to 1 month
To refresh crispness, warm in a 300 °F oven for 3–5 minutes or microwave briefly (10–15 sec)

FAQs

What’s the best type of pecans to use?

Use raw and unroasted pecan halves for best coating and flavor.

Can I use pecan pieces instead of halves?

Yes—reduce honey slightly and watch the bake time closely, as smaller pieces will toast faster.

How do I avoid burning the pecans?

Keep the bake time strict—6 + 6 minutes at 350 °F—and stir halfway. For sensitive ovens, drop to 325 °F or bake in shorter intervals.

Can I skip the sugar and cinnamon topping?

Sure! You’ll lose the crunchy sweet coating, but they’ll still taste great with just honey and salt.

Can I make them gluten-free?

Absolutely—this recipe is naturally gluten-free.

How long do they last?

Up to 1 month at room temp in a sealed container; 2+ months refrigerated.

Can I freeze them?

Yes—freeze in airtight bags for up to 3 months. Thaw fully before eating.

What can I use them on?

Perfect for salad toppers, ice cream garnish, oatmeal, yogurt parfaits, cocktail rims, or a simple snack.

Can I add other flavors?

Try adding a pinch of cayenne, a sprinkle of rosemary, vanilla extract, or maple syrup in place of honey.

How do I make a smaller batch?

Keep the ratio: ~1 Tbsp honey per 1 cup pecans. Bake at 325 °F for ~15 min, checking halfway.

Conclusion

These honey‑drizzled, toasted pecans are simple yet sensational—crunchy, sweet, and endlessly adaptable. Whether you’re gifting, topping a salad, or treating yourself, this recipe delivers warmth and flavor in under an hour. Give it a try—your pantry (and taste buds) will thank you!