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 (480 ml) raw pecans
2 tsp orange zest
Makes 2 cups (480 ml)
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.
More Recipes You'll Love
Ginger Orange Pecans are an elegant snack with a warm, citrusy snap. Raw pecans toast until fragrant, then coat in maple syrup, ground ginger, and bright orange zest for a crunchy, giftable treat that comes together in one skillet and one baking sheet.
Pro Tips
- Toast the pecans over medium-high heat, stirring almost constantly, for about 5 minutes — they burn fast, so never walk away from the pan.
- Toss the hot pecans in the maple syrup before the spice mixture goes on; warm nuts drink in the syrup and hold the ginger-orange coat far better.
- Fresh orange zest (not dried) is what makes these special — it carries fragrant oils that ground orange peel simply can't match.
- The touch of arrowroot starch in the spice mix keeps the coating from going sticky as the pecans cool.
- Spread them in a single layer on parchment and cool completely before storing, or they'll clump together instead of staying separate and crunchy.
Frequently Asked Questions
Are ginger orange pecans paleo?
Yes: raw pecans, pure maple syrup, ground ginger, orange zest, sea salt, and a touch of arrowroot. No refined sugar or added oils.
How do I store them?
Cool completely first, then keep in an airtight container at room temperature or freeze until ready to use. They make a lovely edible gift.
Can I use other nuts?
Almonds or cashews work wonderfully with the ginger-orange glaze. Walnuts are good too, though their bitterness pairs better with more maple.
Why did my coating turn out sticky?
The nuts were likely piled up while cooling rather than spread in a single layer. Spreading them on parchment lets the glaze set properly.
Recipe Card
Ingredients
Method
- 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.
