 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
|
I usually make at least two batches of these nuts at a time and package in containers to give as gifts. Ingredients:
2 tablespoons sugar |
1 teaspoon pumpkin pie spice |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
2 tablespoons water |
2 tablespoons honey |
2 teaspoons canola oil |
1-1/4 pounds pecan halves (about 5 cups) |
Directions:
1. Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat.
2. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container. Yield: 5 cups.
|
|