OK, these addictive little salty, sweet treats could easily step over the line into the dessert category, but we found them too tempting not to share. They are great to set out in a bowl and let everyone nibble on before dinner. They’re also an interesting addition to a salad, perhaps with crumbled blue cheese or as a garnish to an ice cream sundae.Makes 2 cups

2 cups raw almonds, with skin on
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey
2 tablespoons butter
3/4 teaspoon salt

Preheat oven to 400 degrees F. Place almonds in even layer on baking sheet. Roast 10 to 12 minutes. Remove from baking sheet and place in large bowl.

In saucepan combine 1/4 cup sugar, honey and butter. Bring to boil over medium heat, stirring occasionally. Once boiling, do not stir. Boil for 3 minutes. It should darken slightly as it cooks, but if it begins to go past the golden brown stage, remove it from the heat immediately to avoid burning.

Pour hot syrup over nuts. Stir well. Sprinkle with remaining sugar and salt and toss to coat. Transfer the nuts to a greased baking sheet and separate with fork. Cool completely. Store in an air tight container at room temperature for up to one week.

Make-ahead: Pecans can be prepared 5 days ahead and stored in an airtight container.