Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.

In a large bowl, combine the honey bran muffin mix, melted butter, and beaten eggs.

Mix with an electric mixer until a sticky dough forms.

Add the chopped pecans and mix until evenly distributed.

With floured hands, transfer the dough onto the prepared cookie sheet.

Shape the dough into two equal logs, each about 4 inches wide and 12-14 inches long.

Slightly flatten the logs.

Bake in the preheated oven for 30 minutes.

Remove the logs from the oven and let them cool on a wire rack for 15 minutes.

Using a sharp serrated knife, slice each log into 1/2 inch thick slices.

Return the parchment paper to the cookie sheet.

Arrange the biscotti slices on the cookie sheet with a cut side up.

Bake for 8 minutes.

Flip each slice over and bake for an additional 8 minutes.

Turn off the oven and leave the biscotti inside with the door ajar for at least 30 minutes to dry out further.

Let the biscotti cool completely on a wire rack.

Store in an airtight container for long-term storage.