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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