Best Ginger Maple Roasted Pecans Angie Thanopoulos Arlington Heights Il Recipes

GINGER-MAPLE ROASTED PECANS

Ginger-Maple Roasted Pecans image

Use these spiced nuts as a snack, in a salad or as a coating for fish. They're a smart ingredient to keep on hand. -Angie Thanopoulos, Arlington Heights, Illinois

Provided by Taste of Home

Categories Snacks

Time 35m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

1/3 cup maple syrup
1/4 cup butter, cubed
6 slices fresh gingerroot (cut from a 1-1/2-inch piece)
1 tablespoon water
2 teaspoons hot pepper sauce
1-1/2 teaspoons salt
1-1/2 teaspoons ground ginger
3/4 pound pecan halves (about 3 cups)

Steps:

Preheat oven to 325°. Grease a foil-lined 15x10x1-in. baking pan. In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer 2-3 minutes or until syrupy, stirring occasionally. Strain and discard ginger slices., Place pecans in a large bowl; drizzle with syrup mixture and toss to coat. Transfer to prepared pan. Roast 20-25 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 339 calories, Fat 32g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.

GINGER SCENTED PECANS

Ginger Scented Pecans image

Sweet and spicy, ginger-infused pecans are an enticing accompaniment to a drink before dinner and an excellent gift as well. Toasting releases their essential oils, bringing out the fullest flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Nuts & Seeds

Yield Makes 5 cups

Number Of Ingredients 6

Ingredients

5 cups pecan halves
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons honey
2 teaspoons canola oil

Steps:

Preheat the oven to 325 degrees. 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 1 week.