With smoky toasted pecans, herbaceous rosemary and fresh orange zest all tied together with local honey and aromatic cheese, this appetizer sings. Simple, sweet, savory and easy to make ahead of time, it’s perfect for a party!

Preparation

In a large nonstick pan, roast the pecan halves over medium-high heat stirring frequently until fragrant and beginning to darken in color, 3–4 minutes.

While still on the heat, add honey to the hot pecan halves and cook, stirring frequently, for 1 minute.

Mix in the rosemary, orange zest and salt and cook for about 30 seconds more, stirring frequently.

Pour the glazed pecans onto a parchment paper-lined baking sheet and allow to cool for about 5 minutes. 

Toss pecans with shaved Parmigiano Reggiano and serve in a bowl.