There’s no denying…. I’ve become obsessed with the taste of honey and hot pepper. It all started with the Red Pepper & Acacia Honey (from Tuscany!) that I found at beekind in San Francisco. For this recipe, I use local wildflower honey and cayenne pepper. The spicy-sweet combination on the crunchy pecans is reeee-aaallly good. You might try adding a little less salt if you’re using salted butter. Enjoy!
2 T. butter, melted
4 T. unfiltered honey
1 tsp. ground cayenne pepper
½ tsp. salt
2 c. pecans
Preheat oven to 350°F. Cover a baking sheet with aluminum foil and spray with cooking spray. Set aside.
Combine melted butter, honey, cayenne and salt in a medium bowl. Stir in pecans and gently toss to combine. Spread nuts out in a single layer on the prepared cookie sheet. Bake for 8-12 minutes, stirring once, until toasted. Let cool. Store in an airtight container.