Holiday seasoned nuts are very popular. I have tried a couple of recipes over the years, and decided to try one from Martha’s Hors d’oeuvres Handbook. These were very flavorful toasted nuts that were a favorite of my family.
The toasting brings out a nice texture of the pecan, and the ginger flavor was not strong or overpowering. I made a smaller amount from her recipe and the ingredients were perfect to taste and texture.
Here is how I adapted Martha’s recipe:
Gather the following ingredients. 3 cups or 2 bags of pecan halves, 1/2 cup sugar, 1 1/2 teaspoon Kosher salt, 1 teaspoon ground ginger, 2 tablespoons agave or honey, and 2 teaspoon canola oil.
Heat the oven to 325 degrees. Bake the pecans on a rimmed baking sheet and toast about 12 minutes. Combine sugar, salt and ginger in a small bowl. Next, combine the honey, 2 tablespoons water, and the oil in a saucepan. Bring to a boil.
Add the pecans when they are done roasting, and cook until all of the liquid is gone. Then, toss with the sugar ingredients.
Spread on parchment paper to cool. Store in a covered jar or container for about one week.