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Ginger-Maple Roasted Pecans

 Ginger-Maple Roasted Pecans
Use these spiced nuts as a snack, in a salad or as a coating for fish. They're a smart ingredient to keep on hand. — Angie Thanopoulos, Arlington Heights, Illinois
9 ServingsPrep: 15 min. Bake: 20 min.


  • 1/3 cup maple syrup
  • 1/4 cup butter, cubed
  • 6 slices fresh gingerroot (cut from a 1-1/2-inch piece)
  • 1 tablespoon water
  • 2 teaspoons hot pepper sauce
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground ginger
  • 3/4 pound pecan halves (about 3 cups)


  • 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. Yield: 3 cups.
Nutritional Facts: 1/3 cup equals 339 calories, 32 g fat (6 g saturated fat), 13 mg cholesterol, 437 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Ginger-Maple Roasted Pecans (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.