2009 Spiced Pecans

By boandozzy

1/4 cup equals 202 calories, 20 g fat (2 g saturated fat), 0 cholesterol, 59 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Originally published as Spiced Pecans in Healthy Cooking December/January 2009, p9

Ingredients

• 2 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 tablespoons water
• 2 tablespoons honey
• 2 teaspoons canola oil
• 1-1/4 pounds pecan halves (about 5 cups)

Preparation

Step 1

Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat.

Transfer to an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.
Yield: 5 cups.