Yield: 1 servings
|5 cups||Pecan halves|
|2 teaspoons||Coarse salt|
|1 teaspoon||Ground ginger|
|2 teaspoons||Canola oil|
Heat the oven to 325 degrees.
Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking.
Meanwhile, combine the sugar, salt, and ginger in a small bowl and set aside. Combine the honey, 2 tablespoons of water and the oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add the roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer the mixture to a bowl, add the sugar mixture, and toss until well combined.
Spread the nuts in a single layer on a sheet of parchment paper to cool.
These pecans may be kept in an airtight container at room temperature for 1 week.
Makes 5 cups.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1999 - Clarkson Potter - $35" Yield: "5 cups" Per serving: 4197 Calories (kcal); 374g Total Fat; (75% calories from fat); 42g Protein; 234g Carbohydrate; 0mg Cholesterol; 3769mg Sodium Food Exchanges: 6½ Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 0 Fruit; 72 Fat; 9 Other Carbohydrates
Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma Converted by MM_Buster v2.0n.