Prep 10 mins
Cook 15 mins
These are great, and there are so many things you can do with them. I use them sometimes to fill in a cookie platter for the holidays. I use them when I'm entertaining. They go great with coctails, or on the coffee table. Then, of course, you can eat them!LOL! Note: these are best eaten the same day as making. Source: Food and Wine
- 1 cup pecan halves (about 4 oz.)
- 1⁄3 cup sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1 pinch nutmeg
- 1 pinch cream of tartar
- 1 pinch cayenne pepper
- Preheat oven to 375°.
- Spread the pecans on a baking sheet and toast for 4 to 5 minutes, until fragrant. Pour into a greased pie plate.
- In a small saucepan, mix the remaining ingredients with 1 tablespoons plus 1 tsp.of water.
- Cook undisturbed over moderate heat until the syrup reaches the soft-ball stage, about 5 minutes.
- Immediately remove the pan from the heat and briskly stir the syrup into the pecans. Keep stirring until the syrup starts to crystallizes and the nuts are thoroughly coated. Separate any nuts that are clumped together. Set those aside. (cook's treat!).