Instructions: Heat oven to 300 degrees. Line a baking sheet with parchment paper, and set aside.

Combine honey and corn syrup in a small metal bowl. Set bowl over small saucepan of boiling water to warm slightly, making honey easier to work with.

Combine pecans and honey mixture in a large bowl, and toss well to coat. Combine ginger, white pepper, and salt in a bowl; sprinkle over pecans, tossing well to coat.

Spread pecans in a single layer on prepared baking sheet. Bake, stirring nuts often with a wooden spoon, until honey starts to form a hard shell around nuts, about 45 minutes. Honey will bubble up as it cooks.

Let pecans cool before serving. Separate nuts that have clumped together. Nuts can be stored in an airtight container at room temperature for several weeks.

This recipe yields 5 cups.

Comments: If you really like ginger, add an extra teaspoon to the mixture.

Yield: 5 cups

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