Sunday Recipe: Gingerbread Pecans

I make this recipe every Christmas as gifts, and people get addicted to them without fail. Within a week, they’re e-mailing me asking for the recipe. They’re kind of a bitch to make, and I’ve ruined a pot or two in the past 5 years by melting the sugar at too high heat.

Preheat oven to 350F

Melt 1/4 cup butter over low heat


1 cup sugar
1 teaspoon vanilla
1/3 cup honey
1 teaspoon cinammon
1 teaspoon ginger
1 pinch chili powder
1/4 teaspoon salt

Stir constantly until sugar is melted and mixture is bubbling slightly

Pour in approximately 3-4 cups pecans incrementally but quickly and continue mixing so that they coat evenly.

When coated, pour onto a cookie sheet lined with parchment paper. Use a spatula to make a single layer and separate the pecans as much as possible. Bake for approximately 15 minutes.

When removed from the oven, use the parchment paper to toss the pecans so that they remain separated as they cool.

Soon enough you’ll feel like your family’s resident drug dealer.

Posted in: Beauty

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