Ingredients
2 tablespoons sugar1 teaspoon pumpkin pie spice1/2 teaspoon salt1/2 teaspoon ground ginger2 tablespoons water2 tablespoons honey2 teaspoons canola oil1-1/4 pounds pecan halves (about 5 cups)
Preparation
Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat.
Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.
