Preheat oven to 180℃/160℃ fan/350℉ and line a baking tray with parchment paper.
In a bowl mix 125 grams pecan halves with 3 tablespoons honey*till well coated, then spread the pecans out on the parchment paper in a single layer.
In a small bowl combine 1 tablespoon sugar with ½ teaspoon ground cinnamon, a pinch salt and a pinch pepper and sprinkle over the pecans.
Bake on the middle shelf for 5 minutes, then remove and stir the pecans and bake for a further 7 minutes. Allow to cool before separating and using/storing.
Notes
Use raw and unsalted pecan halves or chopped (for a finer garnish)Line a baking tray with parchment paper, this makes it easier to remove the pecans after roasting, and cleaning up is a breeze!A runny honey* will easily coat the pecans. If using a solid honey, warm it for a few seconds in the microwave so that it spreads easily.The salt enhances the flavours while freshly crushed black pepper adds a little heat.Ensure the pecans are fully coated in honey before sprinkling over the sweet spice mix.Allow the nuts to cool before separating. They will remain a little sticky and that is normal. Store in a sealed container and keep in a cool dry place for up to 2 weeks.Transfer to small glass jars or cellophane bags for gifts.
For candied pecans
If you prefer a harder candied coating, mix the nuts in egg white (using 1 egg), omit the honey and sprinkle over the spiced sugar (double the amount of sugar to 2 tablespoons), and mix well.Spread out on a baking tray and cook at a lower temperature 160℃/120℃ fan/250℉ with frequent stirring to prevent burning, and bake for 1 hour.Allow to cool and the coating will harden after an hour or so.