Closing out the menu for my dinner with friends, dessert!  Wanting something very easy (sorbet) but also with a homemade touch, I decided to try one of recipes from the InStyle magazine party guide page I keep talking about, Ginger Pecans.

INGREDIENTS

• 6 tbsp granulated sugar
• 4 tsp ground ginger
• 1/4 tsp salt
• 6 tbsp butter
• 4 1/2 cups pecan halves

Serves 20

DIRECTIONS

1. In a small bowl, combine sugar, ginger and salt; set aside.
2. Melt butter in a large nonstick skillet or Dutch oven over medium heat.
3. Add pecans, cook for 5 minutes, stirring often, until golden.
4. Sprinkle sugar mixture over pecans and cook for 2 minutes more, stirring often, until pecans are browned and crisp.
5. Spread pecans on a baking sheet to cool.
6. Store, airtight, at room temperature for up to 3 days.

NOTES

As mentioned above, this recipe can be made ahead.  It’s great as garnish for dessert or on its on in a bowl for snacking.  I served this in the beginning for snacking and later brought it out again with the sorbet.

For the sorbet, I went to my favorite ice cream store, The Frieze.  I absolutely adore their flavors, and they conveniently have some of them in a fridge ready to go.  Keeping with the Asian theme of the night, I decided to get Ginger Pear and Lychee.

Enjoy!
Adri