Garlic Honey Roasted Pecans (Printable)

Crunchy pecans roasted with honey and garlic for a sweet-savory snack.

# What You Need:

→ Nuts

01 - 2 cups raw pecan halves

→ Seasoning

02 - 2 tablespoons honey
03 - 1 tablespoon olive oil
04 - 1 teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon ground black pepper

→ Optional

07 - ¼ teaspoon smoked paprika

# How To Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together honey, olive oil, garlic powder, sea salt, black pepper, and smoked paprika if using until fully blended.
03 - Add pecan halves to the bowl and toss thoroughly to ensure even coating with the honey-garlic mixture.
04 - Spread the coated pecans evenly in a single layer on the prepared baking sheet.
05 - Place the baking sheet in the oven and roast for 12 to 15 minutes, stirring once halfway through until pecans are golden brown and fragrant.
06 - Remove from oven and allow pecans to cool on the baking sheet to crisp up.
07 - Serve immediately or transfer to an airtight container for storage up to one week.

# Expert Suggestions:

01 -
  • Takes less time than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • The sweet-savory balance hits every craving at once without feeling too heavy.
  • You probably already have everything you need sitting in your pantry right now.
  • They stay crunchy for days, so you can make them ahead and actually enjoy your gathering.
02 -
  • Don't walk away during the roasting—honey can go from golden to burnt in under a minute, and the smell will haunt your kitchen for hours.
  • Let them cool completely before tasting or storing, because warm pecans taste softer and you'll think you did something wrong when you didn't.
  • If the coating pools on the parchment, you used too much honey or didn't spread them out enough, so next time dial back the liquid slightly or use a bigger pan.
03 -
  • Stir the pecans gently but thoroughly halfway through roasting so the honey caramelizes evenly and you don't end up with burnt spots on one side.
  • If you like them extra crispy, turn off the oven after 15 minutes and leave the pecans inside for another 5 minutes to dry out without darkening further.
  • Always taste one pecan after it cools—if it's not salty enough, sprinkle a tiny bit more flaky sea salt over the whole batch while they're still slightly warm.
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