Store these pecans in airtight containers and
they should keep for about a week.
⅓ cup Dijon mustard
3 tablespoons honey
¼ cup extra virgin olive oil
½ teaspoon Celtic salt
¼ teaspoon freshly ground black pepper
1 pound pecan halves
Line the bottom of a large baking pan with aluminum foil. Combine the mustard, honey, olive oil, salt, and pepper in a shallow bowl; whisk well. Add the pecans; stir until coated. Spread a single layer of pecans on the foil-lined baking sheet. Bake at 300 degrees for 10 minutes. Stir to turn and bake for 10 minutes longer. Watch closely, as pecans burn easily. Cool completely.
Yield: 1 pound