Romaine and Sugar Snaps with Pecans

Place a rack in upper third of oven; preheat to 350°. Toss ½ cup pecans with butter and ¼ tsp. salt in a small bowl to coat. Spread out on a small rimmed baking sheet (I used parchment paper to save the baking sheet).

Spread 1½ cups pecans on another small rimmed baking sheet (or roast separately on parchment if you only have one sheet) and toast both, tossing once, until slightly darkened and fragrant, 9–11 minutes for salt-roasted pecans and 12–14 minutes for dry pecans. Let cool. Set salt-roasted pecans aside for serving.

Process dry pecans in a food processor, scraping down sides occasionally, until smooth, about 5 minutes. Measure out ⅓ cup pecan butter (you will have a little left over) and mix in a small bowl with lemon juice, oil, and honey; season with salt and pepper.

Cook sugar snap peas in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Remove strings, then slice peas crosswise on a diagonal.

Toss peas, romaine, and pecan dressing in a large bowl to combine. Top with reserved salt-roasted pecans and transfer to a serving platter.

Pecan dressing and salt-roasted pecans can be made 3 days ahead. Cover and chill dressing. Store pecans airtight at room temperature.