| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | c | Pecan halves |
| 1/2 | c | Sugar |
| 2 | t | Coarse salt |
| 1 | t | Ground ginger |
| 2 | T | Honey |
| 2 | t | Canola oil |
INSTRUCTIONS
Heat the 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 minutes, rotating the pans halfway through cooking. Meanwhile, combine the sugar, salt, and ginger in a small bowl and set aside. Combine the 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 bowl, add the sugar mixture, and toss until well combined. Spread the nuts in a single layer on a sheet of parchment paper to cool. These pecans may be kept in an airtight container at room temperature for 1 week. Makes 5 cups. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Copyright: "1999 ~ Clarkson Potter - $35" Yield: "5 cups" Per serving: 4197 Calories (kcal); 374g Total Fat; (75% calories from fat); 42g Protein; 234g Carbohydrate; 0mg Cholesterol; 3769mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 72 Fat; 9 Other Carbohydrates Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma Converted by MM_Buster v2.0n.
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