Heat the oven to 325 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking. Meanwhile, combine the sugar, salt, and ginger in a small bowl and set aside. Combine the honey, 2 tablespoons of water and the oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add the roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer the mixture to a bowl, add the sugar mixture, and toss until well combined. Spread the nuts in a single layer on a sheet of parchment paper to cool. These pecans may be kept in an airtight container at room temperature for 1 week. Makes 5 cups. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (1978g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 10675 (85%)|
|Amt Per Serving||% DV|
|Total Fat 1186.1g||1581 %|
|Saturated Fat 101.8g||509 %|
|Monounsaturated Fat 672.6g|
|Polyunsanturated Fat 356.1g|
|Cholesterol 0mg||0 %|
|Sodium 4652.1mg||160 %|
|Potassium 6733.6mg||177 %|
|Total Carbohydrate 544.6g||160 %|
|Dietary Fiber 157.1g||628 %|
|Sugars, other 387.5g|
|Protein 150.1g||214 %|
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Calories per serving: 12609
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