Ginger Maple Roasted Pecans Angie Thanopoulos Arlington Heights Il Food

GINGER-MAPLE ROASTED PECANS

Ginger-Maple Roasted Pecans image

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

Provided by Taste of Home

Categories Snacks

Time 35m

Yield 3 cups.

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 339 calories, Fat 32g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.

GINGER-MAPLE ROASTED PECANS ANGIE THANOPOULOS ARLINGTON HEIGHTS, IL

GINGER-MAPLE ROASTED PECANS ANGIE THANOPOULOS ARLINGTON HEIGHTS, IL image

Categories Candy Nut Thanksgiving

Yield 3 cups

Number Of Ingredients 8

Ingredients

1/3 cup maple syrup
1/4 cup butter, cubed
6 slices fresh gingerroot (cut from a 1 1/2-in. piece)
1 Tbsp. water
2 tsp. hot pepper sauce
1 1/2 tsp. salt
1 1/2 tsp. ground ginger
3/4 lb. pecan halves (about 3 cups)

Steps:

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. per (1 /3-cup) serving 339 cal., 32 g fat (6 g sat. fat), 13 mg chol., 437 mg sodium, 14 g carb., 4 g fiber, 4 g pro.

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