Gingersnap Pecans
Gingersnap pecans are candied nuts covered with a sweet & crispy coating full of gingersnap flavors. Cinnamon, cloves, ginger, and a hint of molasses. Perfect for your next holiday party!
Gingersnap Pecans
The smell of molasses and spices always makes me think of gingerbread and my husband’s love of old fashioned ginger snap cookies.
I know most people think of gingerbread as a Christmas treat, but they start putting out Christmas decorations in July, so I can think of gingerbread before Thanksgiving.
What’s the difference between gingerbread and ginger snaps? A longer bake time to make them crispy and give them that “snap” when you break one.
Also, the addition of molasses. Brooks is already drooling because he loves molasses!
This candied nut recipe is a great way to usher some gingerbread in the season, but without actually making cookies or gingerbread houses.
Looking for more recipes that make great edible gifts? These fall spiced nuts, these candied pecans, everything bagel almonds, and these candied almonds.
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Ingredients Needed
Pecans – Use raw pecans for this recipe. Substitute walnuts or almonds if you prefer.
Molasses – You can substitute dark brown Karo syrup in a pinch but it won’t have the same flavor.
Brown sugar – Light brown or dark brown sugar will work well.
Spices – Ginger, cinnamon, cloves, white pepper.
Per pound, there are between 3-4 cups of pecan halves or 2 cups chopped nuts per pound. The sizes vary depending on the variety of pecan.
If you are buying prepackaged pecans, be sure to check the weight. Most bags are not 16oz or one pound, but 10 or 12 ounces. I love to buy them in bulk and freeze them for when I make this Pecan pie cobbler.
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How to Make Gingersnap Pecans
First: Preheat oven to 200F. Mix the spices together in a bowl. Add the molasses and stir to make a runny sugar mixture.
Second: Add the pecans to the sugar cinnamon mixture and stir to coat them. Spread them out into a single layer. Place them in the oven.
Third: Bake the pecans for 1 hour, stirring every 20 minutes. Be sure to spread them back out after each stirring.
Fourth: When they are done baking, remove from the oven and cool completely. Store in an airtight container until ready to enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long do they last?
Gingersnap pecans last for 2-3 weeks at room temperature. Be sure to store them in an airtight container.
Can I freeze them?
You can certainly make these ahead of time. This is fun to do so the holidays aren’t as hectic. Just make them as you normally would and cool completely. Store in freezer safe bags and freeze for up to 2 months.
Thaw overnight in the fridge and then bring to room temperature.
It’s very important that you remove as much of the air as possible when freezing them. If they seem sticky, just pop back in the oven at 250F for 10 minutes and then cool. They should crisp up again.
Why are my caramelized pecans soft?
If the candied coating is not crispy, you probably need to extend the baking time.
If the nuts themselves are soft, they are past their prime or should be slightly toasted before beginning the candied process.
How do you fix sticky candies pecans?
Place nuts on a baking sheet and bake at 325F for 5-15 minutes to dry them out. Take out and cool.
Nuts might be a little sticky right when you take the nuts out of the oven but when they cool they should not be sticky, or as sticky, anymore.
Tapas Tips & Tricks
- You can make these Paleo-friendly by substituting coconut or palm sugar for the brown sugar.
- When adding your pecans to the baking sheet, I would prepare the pan with a silicone baking mat, coated parchment paper, or non-stick foil. The coating might stick to plain parchment and make a big mess.
- If you don’t have molasses, you can use maple syrup in a pinch. The flavor might be not as strong, but will still be tasty.
- You can substitute granulated sugar for the brown sugar but the flavor will not be as strong.
- Don’t throw away the crumbs on the baking sheet when you store the nuts. Sprinkle on pumpkin pie, cheesecake, popcorn, ice cream, cakes, and brownies!
Looking for other sweet and spicy nuts to take to a party you’ve been invited to? Check out all my nut recipes, both sweet and savory, to fit your special occasion!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Ginger Snap Pecans make the perfect holiday gift for the gingerbread fan in your life!
Gingersnap Pecans
Ingredients
- 2 lbs pecans between 4-6 cups depending on size
- 2 teaspoons molasses
- 2 cups light brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 1/4 cup water
Instructions
- Preheat oven to 200F.
- Place a silicone baking sheet or a layer of foil on a baking pan. Be sure to spray the foil with non-stick spray. The baking mat needs no prep.
- Combine all the ingredients, except the pecans in a mixing bowl.
- Stir to make sure all ingredients are fully incorporated.
- Toss in your pecans and mix to coat the nuts. This is a messy step!
- Place your coated pecans in a single layer on the prepared baking sheet.
- Bake in the oven for 1 hour at 200F, stirring every 20 minutes.
- Remove from the oven when finished and cool.
- Store in an airtight container for up to a week.
Video
Notes
- You can make these Paleo-friendly by substituting coconut or palm sugar for the brown sugar.
- When adding your pecans to the baking sheet, I would prepare the pan with a silicone baking mat, coated parchment paper, or non-stick foil. The coating might stick to plain parchment and make a big mess.
- If you don’t have molasses, you can use maple syrup in a pinch. The flavor might be not as strong, but will still be tasty.
- You can substitute granulated sugar for the brown sugar but the flavor will not be as strong.
- Don’t throw away the crumbs on the baking sheet when you store the nuts. Sprinkle on pumpkin pie, cheesecake, popcorn, ice cream, cakes, and brownies!
Nutrition
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The gingersnap pecans sound scrumptious! The recipe doesn’t specify, but I assume the pecans are supposed to be raw. Could you start with toasted (not roasted) pecans and just reduce the baking time?
If I am baking nuts with just a light coating like these I start with raw as they are so delicate and easy to burn. If you are starting with already toasted then I would reduce the baking time by 25%.
My heart did a little pitter patter when you said “Gingersnap!” These are going on my hostess gift list this fall — and I can guarantee you they will be on my charcuterie board at Thanksgiving!
These gingersnap pecans look amazing! I’m already a fan of your Fall Spiced Nuts, so I know these are going to be just as delicious. Great hostess gift idea for the holiday season too!
I love this combination of spices you’ve used. This sounds amazing. And, I find that pecans are so good with gingerbread flavors!
These sound so addicting! I can’t wait to make them for the holidays!
These look absolutely amazing! They would make a fantastic gift for teacher or coworkers. A must make for sure!!
Did you mean two cups instead of two pounds. There was too much pecans for the ratio of sugar and spices. I only used two cups and it came out perfect.
I’m confused about this comment. At the beginning of the post you write that the recipe calls for 2 pounds and explain that there are about 4 cups of pecans in a pound. That would mean 8 cups of pecans for this recipe, but here in this comment you replied that 2 cups was correct rather than 2 pounds. I just mixed these up and started with the 2 cups, but ended up using about 4 1/2 cups of pecans. After baking I think I could have added more pecans, although the spice mixture is thick so it makes it hard to coat the nuts. I think I’ll try adding a little more water next time. They are delicious, so thank you for the recipe!
Sorry, I have corrected that comment. It is 2 pounds of pecans. Depending on the size of pecans there can be between 3-4 cups per pound. It’s more accurate to state them in pounds. I am so glad you like them. They are a family favorite around here and we use all the crumbs on our ice cream.
I adjusted the recipe to 2 Cups as the above Debbie stated; I found this to be incorrect. The recipe calls for 2 pounds – this is the correct measurement.
These are soooo good; they are addictive!!
dmr 12/2021
I’m so glad Christmas is just around the corner but I could eat these year round!
These sound so addicting! I can’t wait to make them for the holidays!
These gingersnap pecans look amazing! I’m already a fan of your Fall Spiced Nuts, so I know these are going to be just as delicious. Great hostess gift idea for the holiday season too!
These look absolutely amazing! They would make a fantastic gift for teacher or coworkers. A must make for sure!!
My heart did a little pitter patter when you said “Gingersnap!” These are going on my hostess gift list this fall — and I can guarantee you they will be on my charcuterie board at Thanksgiving!
These pecans have such a great flavor combination! They’ll be great for fall entertaining!
These pecans have such a great flavor combination! They’ll be great for fall entertaining!
I love this combination of spices you’ve used. This sounds amazing. And, I find that pecans are so good with gingerbread flavors!
Much easier way to line the pan used; Reynolds Nonstick foil. It came on the market about 15 years ago, and I’ve never used regular foil for baking since. Doesn’t need the mess of grease or oil of any kind, and nothing sticks to it.
I like it too but I rarely buy it because of the price and I have the silicone mats that I can wash and reuse. Thanks for reading!
MMMmmm, those look delish!! I’m saving this recipe for later!!
Thanks for sharing and linking up at Manic Monday over at Newman’s Corner!
Thanks Stephanie for a great party!
these look like such a delicious snack! hilarious about the gingerbread houses lol. that’s so true.
Thanks so much! Gingerbread flavor and no cardboard!
MMMmmm, those look delish!! I’m saving this recipe for later!!
Thanks for sharing and linking up at Manic Monday over at Newman’s Corner!
MMMmmm, those look delish!! I’m saving this recipe for later!!
Thanks for sharing and linking up at Manic Monday over at Newman’s Corner!
Oh wow, I can see these being seriously addictive! So great to have on a party table (or just in the house for yourself!)
Thanks Caroline! I love keeping these in the kids snack cabinet too so they will eat more nuts!
these look like such a delicious snack! hilarious about the gingerbread houses lol. that’s so true.
these look like such a delicious snack! hilarious about the gingerbread houses lol. that’s so true.
I need to bring these to my next party! Pinned for later!
Thanks Analida! I hope your party host likes them!
I love nuts (especially pecans) and I have never thought of this combinations of flavors. Def. making this one this holiday.
Thanks Denise!I love snacking on nuts so these were perfect for getting me to stop eating cookies:)
I love gingersnaps. I love pecans. Put them together=s perfect.
Right?!?! Love combining cookie flavors for the nuts so I won’t eat the cookies!
I need to bring these to my next party! Pinned for later!
I need to bring these to my next party! Pinned for later!
These look so good! What a perfect holiday treat…I wish I had some to snack on right now! Going to have to try making them!
Thanks Michelle! I had to quit making them for a while because they were all I was eating! I am making some for my kid’s teachers for gifts so I can mak all of them and get rid of all of them!
Yum, yum, yum – what a perfect bite! Thanks for sharing with us at #TryaBiteTuesday – tweeted & pinned to pass the word. Stop by again this week if you can – always enjoy your share!
Thanks Debra! Love the party!
I make a candied pecan but these look and sound amazing! I think I’m going to have to whip them up for thanksgiving~ Thanks so much for sharing this on Throwback Thursday and have a great Holiday Season!
Thanks for hosting Mollie~!
These look absolutely tasty and how lovely to make for the holidays! I love pecans and with all of those sweeties added, holy cow! Thanks for sharing these! 🙂
Thanks for reading Katie:)
This looks fantastic for the holidays and for adding to granola! I am thinking of substituting maple syrup for the molasses so I will see how that goes!
I have made it with maple syrup and coconut sugar and it works great! I love the idea of adding to granola!
Um, do I have to share? I’d make them and hoard them.
I have a problem with that so I make two batches at a time! 1 1/2 for me and 1/2 to share!
These look DELISH! I love gingersnap flavor. So nice for the holidays!
Thanks so much! I was never a big fan of ginger or gingersnaps either but I am totally hooked now!
Seriously, anything with molasses and pecans and I am ALL IN. These look like the perfect snack to me!
Thanks Trish! I am so glad that I have a snack to make and give out as gifts! I can get pecans pretty cheap here in South Georigia!
A) I love these
B) I want these
C) You are so smart to use your silicone baking sheet. I never think of that for nuts!
I never used to use mine but now I am using all the time. Cheaper than all that parchment paper!
These look DELISH! I love gingersnap flavor. So nice for the holidays!
These look DELISH! I love gingersnap flavor. So nice for the holidays!
I AM SOOOO EXCITED!!! 😀 You know I love gingerbread anything (especially this time of the year!!) I cannot WAIT to try this! (I cant decide between the walnuts of pecans now!)
And I am SO GLAD that you liked the gingerbread bourbon truffles too! 😀
Make both! I was thinking of trying almonds too! Those truffles are on another level!
I LOOOOOOOOOOOVE candied nuts and these look super amazing! I am making them as soon as possible!
Thanks Carlee! I know that these are going to be a great gift to give to all my kid’s teachers!
Mm, I love this kind of coated pecan, and the spice mix is so intriguing! Perfect for winter!
Thanks Katie! I love the spice mix too. I was thinking of trying it on almonds as well!
Better than candy….these pecans would disappear in no time in my house. Delish!
These, to me, are better than candy too! I love the little hint of sweetness but still feel good about eating healthy nuts! Thanks for reading!
I would devour a bowl of these! So yummy!
Thanks Rebecca! I needed a new gluten free snack!
This is definitely going to be a great party hit, not to mention a great Tuesday, Wednesday or Thursday snack!
I have resigned myself to days that end in Y! Thanks for reading Kelly!
This look good. I love pecans and am always looking for new ways to try them. Found your post from #TryABiteTuesday
Thanks for stopping by! I love pecans too and here in GA we can get them cheap! Great snack!