There is only one recipe that I *have* to make every Christmas. Martha Stewart's Ginger Scented Pecans. These pecans are sweet and salty with a kick of ginger that is highly addictive. I've been making them for at least 10 years now, and they are always a huge hit. I've even had people chase me down to rave about them.
I've shared Martha's link on here before, but this year I wanted to re-write the recipe a bit. Her recipe calls for 5 cups of pecans, while a standard 12 oz. bag only has about 3 cups. I always end up re-calculating the other ingredients for a smaller batch, and thought it was about time to just write it down officially! And naturally there are a few minor tweaks, including the name.
(Martha's) Ginger Sugared Pecans
12 oz. bag pecan halves (3 cups)
1/4 cup sugar
1 tsp. salt
1/2 tsp. ground ginger
1 1/2 Tbsp. honey
1 1/2 Tbsp. water
1 1/2 tsp. vegetable oil (or canola, etc.)
1) Preheat your oven to 325 F. Spread the pecans in a single layer on a rimmed baking sheet and toast for 10-15 minutes, until fragrant.
2) Meanwhile, combine the sugar, salt, and ground ginger in a large bowl. Measure the honey and oil out in a large skillet.
3) When the pecans are done toasting, bring the skillet to a boil over high heat, then reduce to medium. Add the pecans, stirring to coat well, and cook 3-5 minutes until liquid has evaporated. Pour the pecans into the large bowl with the sugar mixture and toss well to coat.
Supposedly these will keep for about a week in a tupperware, but you'll be lucky if they last the day!