• 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