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Line a baking sheet with some parchment paper.
Toast the pine nuts in a dry pan over medium heat, stirring constantly, until they’re fragrant and lightly browned.
You can coarsely grind the pine nuts or leave them whole.
Stir the honey and sugar together in a medium saucepan. Set the pan over medium-low heat.
As the sugar melts into the honey, give it a gentle stir just to make sure they’re well combined, then let it continue to heat without stirring until it reaches the desired temperature.
When the honey and sugar has reached the desired temperature, remove it from the heat. Immediately stir in the nuts until combined, then stir in the ginger.
Pour the candy out onto the prepared parchment-lined baking sheet. Use a spatula to coax it into a square or rectangle.
Let it cool for a few minutes, just until it will hold its shape, then cut it.
Let the candy cool completely, then serve it forth. Wrap any leftovers individually in wax paper or parchment paper.