- 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
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