12-29-2004, 05:33 AM
[font "Arial"]Ingredients:
5 C. Pecans
1/2 C. Sugar
2 tsp. Kosher Salt
1 tsp. groung Ginger
2 Tbsp. Honey
2 tsp. Canola Oil
Preparation:
Heat oven to 325 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minuts. Rotating the pans halfway through cooking. Meanwhile combine the sugar, salt, and ginger in a small bowl and set aside.
Combine honey, 2 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 of the liquid has evaporated, 3 to 5 minutes. Transfer the mixture to a boil, and add sugar mixture, and toss until well combined. Spread the nuts in a single layer of parchment paper to coll. These pecans may be kept in an airtight container at room temperature for one week. [/font]
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5 C. Pecans
1/2 C. Sugar
2 tsp. Kosher Salt
1 tsp. groung Ginger
2 Tbsp. Honey
2 tsp. Canola Oil
Preparation:
Heat oven to 325 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minuts. Rotating the pans halfway through cooking. Meanwhile combine the sugar, salt, and ginger in a small bowl and set aside.
Combine honey, 2 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 of the liquid has evaporated, 3 to 5 minutes. Transfer the mixture to a boil, and add sugar mixture, and toss until well combined. Spread the nuts in a single layer of parchment paper to coll. These pecans may be kept in an airtight container at room temperature for one week. [/font]
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