These crunchy, salty, and sweet pecans are like a mouthful of sunshine! The bite of ginger and the freshness of the orange really brighten up the dreariest road trips. Remember to take along a few napkins for this one, as they can be a little sticky (but not too bad). Any fingerprints left in your car will be well worth the trouble, I promise!
¼ tsp sea salt
½ tsp ground ginger
¼ tsp arrowroot starch
2 TBSP pure maple syrup
2 cups raw pecans
2 tsp orange zest
Makes 2 cups
In a small bowl, mix together the sea salt, ginger, and arrowroot starch. Set the mixture aside.
Measure the maple syrup into a medium-sized bowl, and set it aside.
In a large skillet, toast the pecans over medium-high heat, stirring almost constantly, until the nuts are slightly toasted and hot, about 5 minutes.
Add the pecans to the maple syrup, and toss to coat the nuts.
Sprinkle the spice mixture and orange zest over the pecans, and stir to coat them evenly.
Spread the pecans in a single layer on a parchment-lined baking sheet. Let them cool completely.
Store the pecans in an airtight container, or freeze them until ready to use.
