Go Back
–+ servings
Gingersnap Pecans

Gingersnap Pecans: Sweet, Spicy Joy for Your Holiday Snacking

Gingersnap pecans are spiced, candied nuts that make a delightful, gluten-free snack for the holidays.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 3 cups Raw Pecans Can substitute with walnuts or almonds.
  • 1/2 cup Molasses Can substitute with dark brown Karo syrup or maple syrup.
  • 1/2 cup Light Brown Sugar Dark brown sugar can be used for a richer flavor.
  • 1 teaspoon Ground Ginger No direct substitute recommended, fresh ginger can be adjusted for taste.
  • 1 teaspoon Ground Cinnamon Feel free to increase for more pronounced flavor.
  • 1/2 teaspoon Ground Cloves Can be omitted or replaced with allspice.
  • 1/4 teaspoon Ground White Pepper Can be omitted or replaced with black pepper.
  • 1 tablespoon Water

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Silicone Mat or Non-stick Foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°F (93°C). Line a baking sheet with silicone mat or non-stick foil.
  2. In a mixing bowl, whisk together the molasses, water, light brown sugar, ground ginger, ground cinnamon, ground cloves, and ground white pepper until smooth.
  3. Add the raw pecans into the bowl and gently stir until each pecan is coated evenly.
  4. Transfer the coated pecans to the prepared baking sheet, spreading them into a single even layer.
  5. Bake for one hour, stirring every 20 minutes for even browning.
  6. Remove from the oven and let them cool completely on the baking sheet.
  7. Transfer to an airtight container and store at room temperature for 2-3 weeks.

Nutrition

Serving: 1ozCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 30mgIron: 1mg

Notes

Store gingersnap pecans in an airtight container. They can also be refrigerated for up to 1 month or frozen for up to 2 months.

Tried this recipe?

Let us know how it was!