These rosemary-roasted pecans balance buttery richness, honey sweetness, fresh herbs, and a gentle kick of cayenne. Slow roasting gives the nuts time to turn fragrant and evenly coated. Serve them as a savory-sweet snack or alongside an appetizer spread.

Prep: 10 minutes | Cook: About 60 minutes | Total: About 1 hour 10 minutes, plus cooling | Servings: About 8 snack portions | Difficulty: Easy (2 of 5) | Cost: Moderate (3 of 5) | Region: American South-inspired

Ingredients

• 1 pound pecan halves
• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons honey
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon ground cayenne pepper

Instructions

1. Preheat the oven to 250°F.
2. Spread the pecan halves in a single layer in a shallow roasting pan or on a rimmed baking sheet. Scatter the butter pieces over the nuts.
3. Place the pan in the oven for approximately 10 minutes, until the butter melts.
4. Carefully remove the pan and stir the pecans to coat them with melted butter. Drizzle with honey, then add the rosemary, salt, and cayenne. Stir until the pecans are evenly coated.
5. Return the pan to the oven and roast for approximately 50 minutes more, stirring frequently and watching closely near the end, until the pecans are fragrant and lightly golden. Remove the pan sooner if the coating begins to darken too quickly.
6. Spread the pecans out to cool. Serve after the coating has cooled and set; store completely cooled leftovers in an airtight container.

Cook’s notes

• The cayenne provides a noticeable kick. For a milder batch, use less.
• Hot honey and sugar coatings can burn skin. Allow the nuts to cool before handling or tasting.
• Keep the pecans in a single layer and stir regularly to avoid uneven browning.
• Pecans are tree nuts; label accordingly when sharing with guests.