Friday, October 31, 2008

Ginger Pecans

Happy Halloween!
These nuts are straight from a Martha Stewart recipe. We used to always make them at the restaurant whenever we catered a party. They were also a staple at the bar - subtly sweet and spicy, they are a great accompaniment to a drink before dinner! My other favorite way to enjoy these nuts is tossed in a salad. They give it a great crunch and flavorful kick.

I think they make awesome gifts as well. I usually slip them inside cellophane bags and give them to the kids' teachers for the holidays. This year I put them in little tin Halloween buckets and stamped some cute tags - I thought they turned out pretty cute!
From start to finish, the whole recipe only takes about 35 minutes, including cooling time. Delicious, pretty, and easy...what more could you ask for?!

5 cups pecan halves
1/2 cups sugar
2 tsp kosher salt
1 tsp ground ginger
2 TBSP honey
2 TBSP water
2 tsp canola oil

Preheat the oven to 325 degrees F and 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.
(Toasting the nuts not only crisps them; it also releases their essential oils, bringing out their fullest flavor.)
While the nuts are toasting, combine sugar, salt, and ginger in a small bowl, and set aside.

Combine honey, 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 consistently, until all of the liquid has evaporated, 3 to 5 minutes.
Transfer mixture to a bowl, add sugar mixture, and toss until well combined.
Spread coated nuts in a single layer on a sheet of parchment paper to cool.

These store in an airtight container at room temperature for 1 week...but I challenge you to keep them around that long!


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