A super simple recipe. If not serving immediately, use slightly more seasoning to get the same effect later.
Use a large, heavy nonstick frying pan to melt the 1/2 stick butter over moderate heat. Add the pecans, gently stirring to coat the nuts with butter. Cook the buttered pecans, stirring, until the nuts begin to brown, about 4 min.
Combine the dry ingredients: sugar, ginger, and salt, in a small bowl. Sprinkle the dry mixture over the buttered pecans in the pan and continue to cook and stir. Coat the pecans with the sugar mixture and cook for another minute or two. Be careful not to overcook, as you don’t want to melt the sugar.
Transfer the spiced pecans to a rimmed baking sheet, spreading them out to allow them to cool completely before serving. Store cooled leftover nuts in a sealed container for up to one week.
Adapted from Food and Wine