Ingredients
2 tablespoons honey
1 1/2 teaspoons dried chipotle powder
3/4 teaspoon ground cinnamon
2 cups pecan halves
2 tablespoons sugar
3/4 teaspoon salt
Method
Sources
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dataset
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Preheat oven to 325°F. In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly. Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet. Bake in preheated oven until nuts are fragrant (10-15 minutes). Allow to cool slightly (1 minute). In a mixing bowl, combine sugar and salt. Add the warm pecans, and toss to coat evenly. Spread out on fresh sheet of waxed paper and let dry completely. Store in an airtight container.