Ginger Spiced Pecans
Fairly easy and yummy. Since I am not a cookie baker, they are nice alternative to give as gifts at Christmas!
- 5 cups pecan halves
- 1/2 cup sugar
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 2 tablespoons water
- 2 tablespoons honey
- 2 teaspoons canola oil
1. 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
2. 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.
3. Transfer mixture to a bowl, add sugar mixture, and toss until well combined. At this point, I put the nuts in a metal sieve and shake off the excess sugar. Spread nuts in a single layer on a sheet of parchment paper to cool. Before storing , I put the nuts in a sieve again to shake off the excess sugar.
These pecans may be kept in an airtight container at room temperature for 2 weeks.