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5 cups pecan halves
Preheat the oven to 325°F.
Place nuts in a single layer on two rimmed baking sheets. Toast until nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking.
Meanwhile, combine sugar, salt, and ginger in a small bowl, and set aside.
Combine honey, 2 tablespoons water, and oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer mixture to a bowl, add sugar mixture, and toss until well combined.
Spread 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.
Posted by Wendy Mallis
Nutritional Info Per Serving: N/A
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons honey
2 teaspoons canola oil