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Put the pecans in a saucepan and turn the heat on.
Keep moving the pan a little to make sure they don't burn.
When the pecans start to brown a little, tip them out into a bowl and put the honey and sugar in the saucepan.
When it begins to bubble, stir with a wooden spoon.
Let it bubble for a minute and then tip in the pecans and stir to coat in the caramel.
Tip the pecans out onto a piece of non-stick baking paper and leave to cool and harden.