• 1/2 cup + 2 tablespoons honey
• 1 tablespoon water
• 1 pound fancy pecan halves
• 1/2 cup + 2 tablespoons turbinado sugar, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon cayenne
• 1/2 teaspoon kosher salt

1. Warm honey and water; do not allow to boil.
2. Mix well and cool to room temperature.
3. In a small bowl, combine 1/2 cup of turbinado sugar and spices.
4. In a large bowl, combine the honey and nuts. Toss well until the nuts are thoroughly coated and no honey syrup remains in the bottom of the bowl.
5. Toss nuts quickly and thoroughly with sugar/spice mix.
6. Spread nut mixture on parchment-lined baking sheet.
7. Bake in a preheated 350-F oven for 5 minutes.
8. Remove from oven and separate nuts with a spoon (they will begin to clump together as sugar begins to melt). Sprinkle with remaining two tablespoons of sugar. Continue baking 5 to 7 minutes more until nuts are browned and crystallized.

A recipe created by esteemed pastry chef Claudia Fleming of New York's Gramercy Tavern restaurant