Ginger Pecans

Gingered Pecans

 1 T Powdered Ginger
1 t salt
2 t olive oil
1 t sesame oil
1 t Thai chili flakes
1 pound pecans
1 T gluten free soy sauce
1 T Worcester sauce

This recipe is adapted from Alton Brown's Gingered Almonds, but I started it and discovered that I was out of almonds - so - contingency play - I used pecans and discovered - hey!  I liked these better!

Mix the ginger and salt in a large bowl.  Meanwhile, heat the oils and chili flakes on medium high heat around 30-45 seconds until you can smell the flavors cooking.  Add the nuts and stir quickly, coating them in the oil.  Combine the soy sauce and worcester sauces and pour on top of the hot nuts in the pan, stirring continually until all are coated.  Cook another 5 minutes, stirring until most of the liquid is absorbed and coating the nuts.

Pour into the ginger and salt and shake around to coat them.  Heat oven to 200 degrees and place almonds on a parchment covered cookie sheet in the oven for 20 minutes.  Cool 30 minutes and keep in an air tight container.

A couple of notes - there is more wheat than soy in most soy sauces, so definitely look for the gluten free kind.  If you can't find it, Tamari sauce will also work or so will Bragg's liquid aminos.

These work when I'm craving something snack-like and salty, instead of chips or popcorn!