INGREDIENTS

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 - Lynn_Thomas@prodigy.net" 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
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