One of my Pappaw’s favorite past-times was collecting, shelling, and cleaning pecans. We never had to worry about a pecan shortage while he was with us. His pecans were pristine. You would never find a shell or woody remnant left behind. He had a very meticulous process which included using a small brush on every corner and crevice of each little half to remove any grit or dust. I can’t even fathom how many pounds of pecans those precious hands gave us over the years. I haven’t had Pappaw pecans in over 3 years now. I have to admit, every time I pick up a bag in the store, I have to fight back a little emotion.
I haven’t been able to find ready-made honey glazed pecans for less than $14.99 a pound. Plus, many of the ready-made versions have unnecessary added sugar that gives them more of a candy coating. The honey alone is plenty sweet, and I prefer mine just lightly glazed. Pecans are expensive enough raw in my opinion, and the honey glazed version is so easy to make at home.
Ingredients:
- 1/2 pound of raw pecans
- 2 Tbsp of honey
- a sprinkle of sea salt
Preparation:
- Preheat oven to 350 degrees F.
- Place pecans evenly on a baking sheet, and bake for about 5 minutes.
- Remove from the oven and place the pecans into a mixing bowl.
- Drizzle the honey over top, and mix well until all pecans are coated.
- Place a Silpat or other non-stick material on the baking sheet, pour pecans on top, separating them as much as possible.
- Sprinkle lightly and evenly with sea salt.
- Place back in the oven for 10 minutes.
- Remove the pan from the oven and let them cool completely.
- Separate the pieces when cooled, and store in an airtight container.
I need to tell you that these will stick to parchment paper after they’ve cooled. If you don’t have a non-stick baking mat, you can bake these on parchment, but don’t let them cool on it. Transfer them to a long, shallow glass container such as a casserole dish to cool. They may stick to the glass a little, but it’s better than having impossible-to-remove paper stuck on them. I ruined an entire batch this way, and I swear I almost cried. They’re that good.
I must warn you, you may not be able to stay out of these. I made them tonight to go along with a future recipe, and I’m having a serious internal battle between mind and mouth. (That actually kind of sums up everyday of my life, but I digress.) They’re cooling as we speak, and every time I pass by them I have to resist the urge to grab a few. It’s time to put a lid on them and place them out of sight. (For real this time. 😉) These are great alone as a snack, but they also make a great addition to green salads. You can chop them and add to chicken salad (the kind with mayo) for some sweetness and texture. You can also use them in baking, or you can grind them up to use as a decorative topping. That is, if you can manage to stay out of them long enough to have some left over.
Long Live the Noms 
Jessie Ann, I love what you wrote about Pappaw. He was so proud of his pecans and worked so hard on them. They were the best pecans I have ever had! I sure do miss him. I am enjoying your blogs so much!
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Thank you so much, Aunt Shari! Truly, no other pecans will ever compare to his. Not a day goes by that I don’t think about him. We are very fortunate to have known and loved such an amazing man!
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