4 tablespoons honey
2 tablespoons Sriracha chili sauce
2 cups pecan halves
3 tablespoons sugar
2 teaspoons kosher salt
Preheat the oven to 325 degrees.
Combine the honey and Sriracha in a small saucepan and warm over medium-low heat until thinned and well mixed.
Remove from the heat and add the pecans. Stir well until the pecans are lightly coated.
Spread the pecans on a rimmed baking sheet in a single layer. Bake for 15 minutes.
Add the sugar and salt in a bowl. When the pecans are done, add them to the bowl with the sugar/salt mixture. Stir until the pecans are completely coated.
Spread out pecans and allow to cool. Store in an airtight container for up to 5 days, not that they will last that long.
Warning these pecans are highly addictive.