Simple Pecan Honey Clusters

Pecan clusters rank among America's favorite homemade candies, rooted in Southern nut harvests. This version toasts fresh halves, then coats them in honey-butter with minced rosemary, cinnamon, and flaky sea salt.

Serves 6 · 10 min prep · 10 min cook

Estimate for one serving

• 245 cal
• 3g protein
• 16g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups fresh pecan halves
• 1/3 cup raw honey
• 1 Tbsp unsalted butter
• 1/2 tsp pure vanilla extract
• 1/2 tsp fresh rosemary, very finely minced
• 1/4 tsp flaky sea salt
• 1/8 tsp pinch of ground cinnamon

Instructions

1. 1Line a baking sheet with parchment paper and set aside.
2. 2Toast the pecan halves in a large dry skillet over medium heat for 4 to 5 minutes, stirring often until fragrant and lightly browned; transfer to a bowl.
3. 3In the same skillet melt the butter over medium-low heat, then stir in the honey, vanilla, minced rosemary, and cinnamon.
4. 4Bring the honey mixture to a gentle simmer and cook 2 to 3 minutes, swirling the pan, until it thickens slightly and smells caramelized.
5. 5Return the toasted pecans to the skillet and toss quickly so every nut is glossy and coated.
6. 6Working fast, drop small spoonfuls of the sticky mixture onto the prepared parchment, forming loose clusters of 4 to 5 pecans each.
7. 7Sprinkle the tops lightly with flaky sea salt while still warm.
8. 8Let the clusters cool completely at room temperature 25 to 30 minutes until set and snappy.
9. 9Peel them from the parchment and store in an airtight container; the toasted pecan flavor stays front and center with just honey sweetness.