Updated on:
October 18, 2012
Ingredients
2 cups pecans
1 cup fresh squeezed orange juice
¼ cup fresh ginger juice
1 Tbsp brown sugar
For ginger juice, grate fresh ginger, including skin, through the medium holes on a box grater. Gather grated ginger in hand and squeeze out juice over a small bowl.
Instructions
- Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray. Over medium heat, combine juices and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer until mixture is thick and syrupy. Remove from heat. Stir in pecans until well coated.
- Spread onto pan and place in oven for 10-15 minutes, or until pecans are toasted and slightly browned. Cool.
For ginger juice, grate fresh ginger, including skin, through the medium holes on a box grater. Gather grated ginger in hand and squeeze out juice over a small bowl.
