So easy to pull together and other than the pecans, I always have the ingredients on hand. Nuts crip as the cool.
Ginger Scented Pecans
from www.marthastewart.com
Makes 5 cups
Ingredients
5 cups pecan halves
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons honey
2 teaspoons canola oil
Directions
Preheat the oven to 325 degrees. 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.
Ginger Scented Pecans
from www.marthastewart.com
Makes 5 cups
Ingredients
5 cups pecan halves
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons honey
2 teaspoons canola oil
Directions
Preheat the oven to 325 degrees. 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.