Ginger Scented Pecans Recipes

GINGER SCENTED PECANS

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.

SPICED PECANS

Steps:

• Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
• Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.

GINGER SCENTED PECANS

Steps:

• Preheat the oven to 325°.
• 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 the mixture to a bowl, add sugar mixture, and toss until well combined.
• Spread nuts in a single layer on a sheet of parchment paper (or wax paper) to cool.
• These pecans may be kept in an airtight container at room temperature for 1 week.

FIVE SPICE PECANS

Steps:

• Put the toasted pecans in a 4-quart slow-cooker.
• In a small mixing bowl, stir together the butter, soy sauce, five-spice powder, garlic powder, ginger, and cayenne.
• Pour mixture over the pecans; stir to coat.
• Cover and cook on LOW for 2 hours; stir.
• Spread sheets of waxed paper on your counter.
• Spread nuts out in a single-layer to cool (nuts will be soft initially but will crisp upon cooling).
• Store in air-tight container.

GINGER-MAPLE ROASTED PECANS

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.