Instructions: Heat the oven to 325 degrees.

Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking.

Meanwhile, combine the sugar, salt, and ginger in a small bowl and set aside. Combine the honey, 2 tablespoons of water and the oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add the 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 the sugar mixture, and toss until well combined.

Spread the 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.

Makes 5 cups.

Yield: 5 cups

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