I have to eat these in private because I cannot get them in my mouth fast enough (the resulting fist-in-mouth can be quite embarrassing). If you make enough to share, these ginger-infused pecans are awesome for pre-dinner munching with cocktails.

I sometimes package them in cellophane with twine, colorful ribbon or handmade labels for a nice hostess or holiday gift. I would tell you they keep well for a week sealed at room temperature, but I doubt any will stick around long enough for you to find out.

Ginger Sugar Pecans
5 cups pecan halves
½ cup sugar
2 tsp kosher salt
1 tsp ground ginger
2 T honey
2 tsp olive oil

Toast pecans in single layer on rimmed cookie sheet at 325 for 10-15 minutes. Shake once during baking. Combine sugar, salt, ginger in small bowl and set aside. Mix honey, 2 T water and oil in sauté pan; bring to boil over high heat. Reduce to medium, add pecans and cook for a few minutes until liquid has evaporated. Immediately throw into sugar mix and toss well—these are fabulous warm or at room temperature. They taste even better on day 2 when the flavors have had a chance to settle.

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