Appetizers

From Chloe's Kitchen

Chloe Tuttle, Innkeeper

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1607 Big Mill Road
Williamston, North Carolina 27892
252-792-8787

BigMill.com • info@BigMill.com

Ingredients

3 cups shelled pecans

3 Tablespoons honey

1/2 teaspoon salt plus extra for sprinkling

Step by Step

Preheat oven to 250 degrees.

Spray a heavy, rimmed cookie sheet with cooking oil spray. Place pecans on cookie sheet in a single layer.

Bake pecans for 7 minutes. Remove from oven and put nuts in a medium sized mixing bowl. Add 3 Tablespoons honey and stir to coat pecans. Add 1/2 teaspoon salt and stir again.
Spray cookie sheet again and put nuts on the sheet in single layer. Bake at 220-250 for 1 1/2 to 2 hours, stirring one time.

Remove from oven and sprinkle with a wee bit of salt. Separate any nuts that have clumped. Cool and store in air tight container. Nuts will keep fresh for at least a week.

Yield: 3 cups