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Snack recipe · from the recipe book

Honey Black Pepper Pecans with Pumpkin Seeds

Glossy, crackly pecans and pepitas with a sweet honey glaze, a sharp black pepper bite and a whisper of smoked paprika.

Honey Black Pepper Pecans with Pumpkin Seeds

Ingredients

  • 1 cup chopped120 gPecanshalves
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1 tbsp21 gHoney
  • 2⅛ tsp10 gUnsalted buttermelted
  • 1¼ tsp3 gBlack peppercoarsely ground
  • ½ tsp1 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSaltflaky if you have it

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. Melt the butter, then stir in the honey, the black pepper and the paprika in a medium bowl to make the glaze.
  3. Add the pecans and the pumpkin seeds to the glaze and toss until every piece is coated.
  4. Spread the coated nuts and seeds in a single layer on the sheet pan and sprinkle with half of the salt.
  5. Roast for 15 to 18 minutes, stirring once halfway, until the pecans are deep golden and the glaze bubbles.
  6. Sprinkle the remaining half of the salt over the hot nuts, then let them cool on the pan for 15 minutes, until the glaze hardens and turns crunchy.
  7. Break apart any clusters and serve, or store airtight for up to a week.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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