Herb de Provence Cashews + Hot Honey Pecans

One of my favorite snacks is nuts – sweet and savory or sweet and spicy. Here’s a couple of my favorite nut recipes – perfect for snacking and entertaining.

Herb de Provence Cashews

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Snack
Servings 1 cup


  • 1 tablespoon lemon olive oil
  • 1/4 teaspoon salt
  • 1 cup raw/steam pasteurized cashews available locally at the Roanoke Natural Foods CoOp
  • 4 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon herbs de provence
  • 1 tablespoon lemon olive oil
  • 1/4 teaspoon cayenne pepper


  • Preheat oven to 375 degrees Fahrenheit.
  • Place aluminum foil on baking sheet to line the pan. Lightly spray foil with vegetable spray.
  • Place cashews on foil lined pan. Drizzle cashews with lemon olive oil and sprinkle with salt. Toss cashews with fork to coat with lemon olive oil and salt.
  • Bake cashews for 6 minutes, remove from oven. Toss cashews with fork and return to oven for 6 more minutes. Watch carefully so cashews do not burn. Remove cashews from oven.
  • Combine brown sugar, salt, herbs de provence, lemon olive oil and cayenne pepper in a small bowl.
  • Sprinkle brown sugar mixture over warm cashews. Toss cashews with fork.
  • Allow cashews to cool and place in mason jars.

Hot Honey Spiced Pecans

Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Snack
Servings 2 cups


  • 2 cups raw pecan halves available locally at the Roanoke Natural Foods CoOp
  • 1 egg white, beaten until frothy
  • 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons hot honey I like to use AR's Southern Hot Honey made in Richmond, Virginia for this recipe.


  • Preheat oven to 250 degrees Fahrenheit.
  • Line a rimmed baking sheet with aluminum foil. Spray foil with vegetable oil.
  • Place beaten egg white in a bowl. Add pecans and toss to completely cover pecans with egg white.
  • Place sugar, cinnamon, ginger, nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper in a plastic bag. Seal bag and shake to combine ingredients.
  • Add pecans to plastic bag with sugar mixture. Seal and shake until pecans are well coated with sugar mixture.
  • Pour pecans and any of the sugar mixture left in the bag onto the aluminum foil lined baking sheet. Drizzle pecans with hot honey and toss with fork to coat pecans with hot honey. Spread pecans into a flat layer.
  • Bake pecans for 15 minutes. Remove from oven and stir well.
  • Reduce oven temperature to 200 degrees Fahrenheit. Bake pecans for two hours longer, stirring and spreading evenly every 30 minutes.
  • Remove pecans from oven and sprinkle with remaining 1 teaspoon salt. Toss pecans with fork to distribute salt. Allow to cool.
  • Once pecans are cool, place in mason jars and seal jars to store them.

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