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1
Position the racks in the lower and upper thirds of the oven and preheat the oven to 250u00b0F.
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2
Line a baking sheet with parchment paper and spread the nuts on the pan. Warm in the oven for 5 minutes (warming the nuts helps prevent them from crystalizing the honey).
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3
Meanwhile, pour the honey unto a small saucepan and warm over medium heat.
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4
Pour the nuts in a bowl, add the honey, and sprinkle with a pinch of salt. Stir to coat the nuts evenly with the honey.
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5
Line two baking sheets with Silpats and spread the nuts on the sheets. Sprinkle with the remaining 3/4 teaspoon of salt. Bake for 2 hours, rotating the pans halfway through baking.
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6
Remove the pans from the oven and separate any nuts that cling together. Let the nuts cool on the pans. Store in an airtight container for up to 1 week.
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7
Preheat the oven to 350u00b0F. Line a baking sheet with parchment paper. Set a cooling rack on a second baking sheet.
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8
Spread the nuts on the lined baking sheet and toast them in the oven for 7 minutes. Rotate the pan and toast for 5 to 8 minutes longer, until the nuts are fragrant and lightly colored.
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9
Meanwhile, combine the butter and herbs in a small saucepan over medium heat. As soon as the butter begins to bubble, remove from the heat and set aside to infuse while the nuts toast.
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10
Pour the butter mixture into a medium bowl, add the salt, and swirl the butter around the sides of the bowl. Add the nuts and toss to coat. Transfer the nuts to a rack and drizzle any remaining butter over them. Let cool slightly. Since these are coated in butter, they are best served warm.
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11
To store, cool the nuts completely, then store in an airtight container for up to 1 week. Reheat on a baking sheet in a warm oven before serving.
