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Ginger-Maple Roasted Pecans

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 3 cups.
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

Ingredients

  • 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)

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

1/3 cup: 339 calories, 32g fat (6g saturated fat), 13mg cholesterol, 437mg sodium, 14g carbohydrate (9g sugars, 4g fiber), 4g protein.

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