eat make read

I know, I know, not another ginger recipe. This recipe dates back to the days before I had a thing for ginger, back when it was just a plain old sweet tooth. My friend Stacy made them for a holiday party and I’m pretty sure the bowl was empty when we left. I’m telling you, these things are highly addicting.

Usually if a recipe has ginger in it, that’s the most potent element. But these pecans are different. Since they’re toasted, you really taste the natural flavor of the pecan more than anything. It’s enhanced by the sugar and salt, which provide a nice texture, and just lightly laced with sweetness from the ginger and honey. Yum, yum, yum… Go make these and be prepared to have an empty bowl in front of you by the end of the night.

Ginger Scented Pecans
from martha (thanks jane!)
makes 5 cups

5 cups pecan halves
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons honey
2 teaspoons canola oil

1
Preheat oven to 325°.
2
Place nuts in a single layer on two rimmed baking sheets. Toast until nuts are fragrant, 10-15 minutes, rotating the pans halfway through cooking. Meanwhile, combine sugar, salt, and ginger in a small bowl and set aside.
3
Combine honey, 2 tablespoons water and oil in a large saucepan. Bring to a boil over high heat.
4
Reduce heat to medium and add roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes.
5
Transfer mixture to a bowl, add sugar mixture and toss until well combined. Spread nuts in a singer layer on a sheet of parchment paper to cool. Can be kept in airtight container for 1 week.