Preheat oven to 250°. Line rimmed baking sheet with foil and spray with vegetable spray. Place the honey mustard in a bowl and wisk in butter. Add the salt and hot pepper sauce and mix to blend well. Add the pecans to the mixture and mix to coat well. Spread parmesan cheese on a plate and toss a few pecans at a time in the cheese, being sure to coat well on all sides. Transfer pecans to baking sheet. Bake for 15 minutes. Stir and bake 12 minutes more until golden. Remove and cool to room temperature. Store in airtight container for up to 3 weeks. Yields: 2 cups