Ginger Scented Pecans Recipes

GINGER SCENTED PECANS

Steps:

• Preheat the oven to 325°.
• Place nuts in a single layer on two rimmed baking sheets.
• Toast until nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking.
• Meanwhile, combine sugar, salt, and ginger in a small bowl, and set aside.
• Combine honey, 2 tablespoons water, and oil in a large saucepan, and bring to a boil over high heat.
• Reduce the heat to medium, and add 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 sugar mixture, and toss until well combined.
• Spread nuts in a single layer on a sheet of parchment paper (or wax paper) to cool.
• These pecans may be kept in an airtight container at room temperature for 1 week.

GINGER SCENTED PECANS

Steps:

• Preheat the oven to 325 degrees. Place nuts in a single layer on two rimmed baking sheets. Toast until nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking. Meanwhile, combine sugar, salt, and ginger in a small bowl, and set aside.
• Combine honey, 2 tablespoons water, and oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer mixture to a bowl, add sugar mixture, and toss until well combined. Spread 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.

GINGER-MAPLE ROASTED PECANS

Steps:

• Preheat oven to 325°. Grease a foil-lined 15x10x1-in. baking pan. In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer 2-3 minutes or until syrupy, stirring occasionally. Strain and discard ginger slices., Place pecans in a large bowl; drizzle with syrup mixture and toss to coat. Transfer to prepared pan. Roast 20-25 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack. Store in an airtight container.

GINGER-PECAN CAKE

Steps:

• Preheat the oven to 350 degrees, with two racks in center. Line bottoms of three 8-by-2-inch buttered cake pans with parchment. Dust bottoms and sides with flour; tap out excess. Sift flour, baking powder, salt, and ground ginger into a medium bowl. Add ground pecans, and whisk to combine; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Gradually add brown sugar until fluffy, 4 to 5 minutes. Drizzle in eggs, a little at a time, beating each time until batter is no longer slick, about 5 minutes; scrape down sides twice.
• With the mixer set on low, add flour mixture to sugar-butter mixture, alternating with milk, a little of each at a time, starting and ending with flour mixture; scrape down bowl twice. Beat in grated ginger and vanilla. Divide batter evenly among pans. Bake until a cake tester inserted into center of cakes comes out clean, 35 to 40 minutes, rotating pans if necessary for even browning.
• Transfer pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and return to wire racks, tops up; let cool.
• Meanwhile, place creme fraiche in a medium bowl, and whip with an electric hand mixer until soft peaks form. Add bourbon and confectioners' sugar; beat until soft peaks return. Cover, and refrigerate to firm, about 1 hour.
• To assemble cake, remove parchment from bottoms of cakes. Set aside prettiest layer; it will be used for top of cake. Place one layer on serving platter, and spread with half the creme-fraiche filling; repeat with second layer. Top cake with reserved third. Chill cake while icing is being prepared. Pour the icing onto the center point on the top of the cake, and let it flow down the sides. When the icing has set slightly, 5 to 10 minutes, arrange the pecan halves and crystallized ginger on the top. Serve.