There must be at least a million recipes for spiced pecans. They are a tradition in the South where pecans are plentiful and delicious. Some recipes are sweet, some are salty and some have a peppery kick that will make you gasp for air. I think this recipe is the perfect balance of sweet and salty. The flavor of the pecans is enhanced, but not over-powered by the spices. If you use the same amount of cayenne as I suggest, you will have just a tiny bit of heat on your tongue, but not so much that you singe your taste buds. However, if you are a culinary pyromaniac, feel free to double-up on the cayenne.

Pre-heat oven to 350 degrees.

In a small bowl, mix:
1 ½ tablespoons dark brown sugar
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
¾ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (or more to taste)
In a large bowl, melt ½ stick butter.

On a large baking sheet (jelly-roll pan), spread 5 cups pecan halves in a single layer.
Toast in oven for about 10 – 12 minutes. Remove pecans from oven and put into bowl with butter. Stir until well coated, then stir in spice mixture. Toss until coated evenly.

Drizzle 1 heaping teaspoon honey over nuts and stir again to distribute.
Spread pecans on baking sheet again and return to the oven for 3 – 4 minutes. Remove from oven and allow to cool completely.

These pecans are wonderful on a salad. They also make a great snack for cocktail hour, or dessert with a nice glass of tawny port.