Last month we hosted our almost-annual cider-pressing party. When contemplating the menu, I considered grabbing a container of mixed nuts to serve with the assortment of olives, cheese and crackers, turkey chili, and cornbread that we had planned. Then I thought, “I can do better than that.”
I knew Martha Stewart had a variety of seasoned nut recipes in her Hors d’Oeuvres Handbook.
I tried the gingered pecans and think they are a delicious treat and a nice accompaniment for any Autumn gathering.
Makes 5 cups
5 cups pecan halves
½ cup sugar
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons honey
2 teaspoons canola oil
Preheat the oven to 325 degrees F.
Place nuts in a single layer on two rimmed baking sheets. Toast until nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking.
Meanwhile, combine sugar, salt, and ginger in a small bowl, and set aside.
Combine honey, 2 tablespoons water, and oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes.
Transfer mixture to a bowl, add sugar mixture, and toss until well combined. Spread 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 up to 1 week.