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?!

Ingredients
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!

ENJOY!