#106.b

Honey-Maple roasted pecan halves infused with cinnamon, cayenne pepper, rosemary, thyme, brown raw sugar & sea salt. 

Ingredients

2 tablespoons honey
1/4 a TBS of maple syrup
2 tablespoons demerara sugar
3/4 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
Scant 1/8 teaspoon ground cinnamon
1 teaspoon coarse salt
1 pound pecan halves
 sea salt, to finish (optional)

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a small saucepan over medium heat, melt the honey with the maple syrup and Demerara. Once melted, remove from the heat and stir in the herbs, spices and salt. 

Toss the pecans with the honey mixture in a large bowl, making sure to coat well. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden colour, around 15 minutes. Upon removing from the oven, sprinkle lightly with sea salt. 

Cool completely, then store in an airtight container.

Makes 1 pound.