Ginger-scented pecans

Yield: 1 servings

Measure Ingredient
5 cups Pecan halves
½ cup Sugar
2 teaspoons Coarse salt
1 teaspoon Ground ginger
2 tablespoons Honey
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 - <>" 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.

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