Posted On December 27, 2010

Filed under Candies, Snacks

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from Leigh Ann Seller Robb


5 cups pecan halves

1/3 cup sugar
2 tsp kosher salt

1 tsp ground ginger
2 T honey

2 tsp olive oil

Toast pecans in single layer on rimmed cookie sheet at 325 for 10-15 minutes. Shake once during baking. Combine sugar, salt, ginger in small bowl and set aside. Mix honey, 2 T water and oil in saute pan; bring to boil over high heat. Reduce to medium, add pecans and cook for a few minutes until liquid has evaporated. Immediately throw into sugar mix and toss well—these are fabulous warm or at room temperature. They taste even better on day 2 when the flavors have had a chance to settle.