Honey Rosemary Pecans

Thyme and Lime Honey Cocktail Recipe
  • 2 tablespoons butter
  • 1 teaspoon flaky sea salt
  • ⅓ teaspoon pepper, freshly ground
  • 2 cups pecan halves
  • ¼ cup Red Belly Honey
  • 1 tablespoon fresh rosemary, finely minced

Melt butter with salt and pepper. Place pecans in bowl; add butter, honey and rosemary. Mix to evenly coat. Spread on baking sheet lined with parchment paper; bake at 325° F until toasted, about 12-15 minutes.

Recipe by Paul Lowe
Photo by Matt Armendariz

Original Red Belly Honey

Red Belly Hemp Honey

32 spoonfuls of sweetness in one jar

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