Gingersnap Pecans

square photo of candied pecans in a white bowl for recipe card

These gingersnap pecans are covered with a sweet and crispy coating full of the flavors of gingerbread. Cinnamon, cloves, ginger, and a hint of molasses! Perfect for your next holiday party!

4.61 from 43 votes

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Course: Snacks to Share

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: servings

Author: Jennifer Stewart

Equipment

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