By Karen Tressler
Scant ¼ cup honey
Zest of two lemons
½ tsp black pepper
5 cups raw pecans
1 ½ cups dried cranberries
Cover jelly roll or lipped cookie sheet with foil and pre heat oven to 400 degrees.
In large bowl, place honey and microwave so honey lightly boils for one minute. Stirring half way through.
Remove from microwave and add zest, salt, and pepper, stirring thoroughly.
Add pecans to honey mixture and stir until thoroughly coated. Pour out onto cookie sheet coated with aluminum foil and spread so it is a single layer of nuts. Place in preheated 400 degreee oven for ten minutes, stirring a couple of times. Keep an eye on these as they will burn and ovens vary. Remove from oven when roasted (about ten to twenty minutes, depending on oven).
Remove from foil quickly (or they will stick tight and you won’t be able to get them off…) and place in air tight container and mix with dried cranberries.
Stove top method:
In large pot, place honey and bring to a boil for one minute. Follow directions as for microwave above.
NOTES: The key to these nuts not being sticky and gooey is to boil the honey but be careful not to burn it. After your first batch, adjust the amount of salt and pepper to taste. I also use a bit more zest sometimes if I want a little more zing. Enjoy.
Erik: tasty, made it with orange peel instead of lemon. We used a slipat so we didn’t have to worry about it sticking to the sheet.