Ginger Scented Pecans
To make the most flavourful
toasted nuts,
seeds and
legumes, you must begin with the very freshest. Since there is really no way to tell how fresh a
nut is from looking at it, the best precaution is to buy from a store who sells in volume. Each guest will eat about ¼ cup of this recipe. That means you will need one recipe for every twenty guests. Of course, if you want to be sure that you have plenty, make ½ cup per guest. When serving an
hors d'oeuvre as simple as this, choose a very striking bowl for serving.
Method
- Heat the oven.
- 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 baking paper to cool.
- These pecans may be kept in an airtight container at room temperature for 1 week.
