My dad demands I make a double batch of these every single Sunday dinner because they disappear so fast. I still can't believe this is only 3 ingredients.

These southern 3-ingredient roasted honey pecans are the reason my dad calls every Sunday asking, “You’re making a double batch, right?” They’re sticky, crunchy, and just sweet enough, with that deep roasted pecan flavor that tastes like something you’d find at a little roadside stand in the South. I love them because they take almost no effort—perfect for busy weekends—and they disappear so fast it still blows my mind that they’re only three ingredients.

Serve these honey pecans warm on a big platter right after Sunday dinner so everyone can grab a handful as they linger around the table. They’re great sprinkled over vanilla ice cream, yogurt, or oatmeal, and they add the best crunch to simple green salads with sliced apples or berries. For snacking, portion them into small jars or containers for lunch boxes, office snacks, or road trips. They also make an easy homemade gift: just pile them into a mason jar, tie on a ribbon, and you’re done.

Servings: 8

3 cups pecan halves

Preheat your oven to 325°F (165°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a tiny bit of oil or nonstick spray so the pecans don’t weld themselves to the pan.

In a medium microwave-safe bowl (or small saucepan), gently warm the honey just until it loosens up and is easy to stir, about 15–20 seconds in the microwave. You don’t want it boiling, just runny.

Add the pecan halves to the warm honey and stir until every pecan is well coated and glossy. Sprinkle in the kosher salt and stir again so the salt is evenly distributed.

Pour the honey-coated pecans onto the prepared foil-lined baking sheet. Use a spatula to spread them into a single, even layer, separating them as much as possible so they roast instead of steam.

Bake the pecans at 325°F (165°C) for 14–18 minutes, stirring and re-spreading them once halfway through. They’re done when they smell toasty and the honey looks bubbly and slightly darkened around the edges. Watch closely near the end so they don’t burn.

Remove the baking sheet from the oven and give the pecans one more gentle stir to break up big clumps and redistribute the glaze. Spread them back into a single layer and let them cool completely on the foil; the glaze will thicken and turn shiny and sticky as they cool.

Once fully cooled and no longer tacky-hot, break apart any clusters you don’t want, then transfer the pecans to an airtight container. Store at room temperature for up to 1 week. For our Sunday dinners, I always make a double batch because the first tray is usually gone before the dishes are even done.

For a tiny kick without adding more ingredients, you can use a smoked or flaked kosher salt to give these pecans a subtle smoky edge. If you’re okay stretching beyond three ingredients on non-Sunday nights, a pinch of cinnamon or cayenne, or a splash of vanilla stirred into the warm honey, is delicious. You can also swap in mixed nuts or walnuts, but pecans give the most classic Southern flavor and texture. To keep cleanup easy, always line the pan with foil or parchment and give it a light spray so the caramelized honey doesn’t cement to your tray. Let the pecans cool completely before storing so moisture doesn’t build up and make them soggy. For food safety, store at room temperature in a sealed container and avoid leaving them uncovered in a warm, humid kitchen for long periods, which can shorten their shelf life. If your kitchen runs hot or you want to keep them longer, you can refrigerate them in an airtight container for up to 2 weeks; just let them come to room temperature before serving so the texture is crisp and the glaze isn’t too firm.