Candied Pecans

Written by 
The Canyon Ranch Kitchen
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 


  1. 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. 

  2. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.