New friend: nutty results

My favorite new friend has a son who is in fifth grade: aka growing like mad, and athletic to boot. He isn't much of a lunch eater, and she is always looking for new ways to 'punch up the protein' in his lunch. I told her I would give it some serious thought, as I too can appreciate growing boys who need the energy for their bodies and brains!

My first thought was nuts: pepitas, pine nuts, brazil nuts, almonds, hazelnuts. My kiddos love pecans, cashews, walnuts and macadamia nuts. Nuts are a grand source of protein and 'good fat.'

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. Click here for the walnut recipe; below find the gingery pecans:

Ginger Sugar 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.