Heat the oven to 325 degrees F. Place the nuts in a single layer on two 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, two 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 the liquid as been 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 one week.
Ingredients:
