Ginger-Scented Pecan Recipe

Our small gift to you this holiday season is my pecan recipe. If you make them for yourself or your loved ones, will you share with us on social media? Tag us @basketandbike or #basketandbike if you make them.

2 lbs shelled pecan halves
2-4 tbsp coconut oil
2-4 tbsp maple syrup
1 tsp ground ginger
1 tsp cinnamon
1/4-1/2 tsp pink Himalayan sea salt

Preheat oven to 400º. On a rimmed baking sheet spread out pecans in one layer.

Roast for about 8 minutes. Begin checking after 5 minutes. When you smell the faint hint of them roasting they are close to being ready and you will need to keep checking every 30 seconds because they can burn quite quickly.

Take out of oven when golden brown and let cool slightly.

In a large sauté pan add coconut oil and maple syrup. I wing it on amounts. Bring it to a slight bubble. Pour pecans into pan (keep sheet pan nearby) and stir with a wooden spoon to coat all the nuts. Sprinkle with ginger, then cinnamon and sea salt. Stir pecans to let spices mix and mingle. Pour back onto sheet pan. Adjust to taste with a few more sprinkles of the seasoning.

Store in an air tight container, and bag some to share! The pecans freeze well.