• canola oil 2 teaspoons canola oil
  • ground ginger 1/2 teaspoon ground ginger
  • honey 2 tablespoons honey
  • pecan 1-1/4 pounds pecan halves (about 5 cups)
  • pumpkin pie spice 1 teaspoon pumpkin pie spice
  • salt 1/2 teaspoon salt
  • sugar 2 tablespoons sugar
  • water 2 tablespoons water
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How to make it

  1. Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil.
  2. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat.
  3. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking sheet.
  4. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.