Ginger Pecans
Autumn just seems the perfect time to mix up multiple batches of this wonderful treat to pass along to friends and neighbors.
Hey, we have posted a number of Halloween treat bags. This would be a good filler if you wanted to move away from chocolate (if you were willing to dare…or had no little monsters to menace you for avoiding the chocolate menace in your home).
Mix up a batch and keep some on hand in place of plastic greasy potato chips. Grab a small handful of these with some chopped veggies and you have a pretty tasty snack. If you feel up to it, you could toss in some dried fruit to keep the pecans company, maybe even crystallized ginger pieces.
Ingredients:
* 5 cups pecan halves
* 1/2 cup sugar
* 2 teaspoons coarse salt
* 1 teaspoon ground ginger
* 2 tablespoons honey
* 2 teaspoons canola oil
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.
Sphere: Related Content
