Ginger Sugar Pecans (Gluten-Free, Soy-Free)


This delicious snack idea comes from our friend Janelle, over at the Brown Bag Blues Blog:

“…Sometimes nuts are just nuts; other days I make nuts into a brown bag ‘treat.’ In fact, we went to dinner at my—new, favorite—friend’s house, and I brought Ginger Sugar Pecans as a thank you hostess gift. Guess what? Her son loved them!

My boys love eating them for lunch too; they also love the candied walnuts I sometimes tuck into their crumpled brown bag.”

  Sweet Ginger Pecans


  • 5 cups pecan halves
  • ½ cup sugar
  • 2 tsp kosher salt
  • 1 tsp ground ginger
  • 2 T honey
  • 2 tsp olive oil

Toast pecans in single layer on rimmed cookie sheet at 325 for 10-15 minutes. Shake once during baking. Combine sugar, salt, ginger in small bowl and set aside. Mix honey, 2 T water and oil in sauté pan; bring to boil over high heat. Reduce to medium, add pecans and cook for a few minutes until liquid has evaporated. Immediately throw into sugar mix and toss well—these are fabulous warm or at room temperature. They taste even better on day 2 when the flavors have had a chance to settle.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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