I’ve been making these spiced pecans from Martha Stewart’s Hors D’Oeuvres Handbook–she has several recipes for spiced nuts–but this one combines the sweet, salty, protein, and spicy all in one–be forwarned–they are highly addictive.

Ginger-Scented Pecans

5 C. Pecans (obviously you can make less)
1/2 C. Sugar
2 tsp. Kosher Salt
1 tsp. ground Ginger
2 Tbsp. Honey
2 tsp. Canola Oil (I use olive oil—it’s fine)

Heat oven to 325 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minutes—watch carefully—nuts can get overdone. Rotating the pans halfway through cooking. Meanwhile combine the sugar, salt, and ginger in a small bowl and set aside.

Combine honey, 2 tablespoons of water and the oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and add the roasted pecans. Cook stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes (I find the are almost immediately coated and don’t need 3-5 minutes).

Transfer the mixture to a boil, and add sugar mixture, and toss until well combined. Spread the nuts in a single layer of parchment paper to cool (I just use wax paper on the same cookie sheet I roasted them on). These pecans may be kept in an airtight container at room temperature for one week.

Seasoning Mix: 1 part cayenne, 2 parts Paprika, 3 parts sugar, and salt to taste. Lightly coat with olive oil and toss gently to mix. Bake @ 350F for 10 minutes or until nicely toasted.

try it sometime.. i swear it works!