Gingersnap Pecans
These delicious gingersnap pecans are coated with a spiced sugar and molasses mix, delivering a festive flavor perfect for gifts or snacking.
Ingredients
For the coating
- 1 cup granulated sugar Reduce to 3/4 cup if you prefer less sweet
- 1/4 cup unsulfured molasses Unsulfured tastes cleaner; blackstrap will be very intense
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the nuts
- 2 cups pecan halves Toasted walnuts or almonds can be used instead
- 1 egg white egg white Or substitute: 2 tablespoons meringue powder + 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk the egg white and vanilla until frothy.
- Add the pecan halves and toss until each nut is coated in the egg-white mixture.
- In a separate bowl, combine the granulated sugar, molasses, ground ginger, cinnamon, and salt. Stir until the molasses is evenly distributed through the sugar.
- Pour the sugar mixture over the pecans and stir with a spatula until all pecans are evenly coated.
Baking
- Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 15-20 minutes, stirring once or twice during baking.
- Watch closely the last 5 minutes to ensure the coating does not burn.
- Remove from oven and let the pecans cool on the sheet until the sugar hardens, about 20-30 minutes.
Serving
- Break apart any clusters and transfer to a serving bowl or package for gifting.
Notes
Store cooled pecans in an airtight container for up to 2 weeks at room temperature. For freezing, place in an airtight container for up to 3 months. They can be served as snacks, toppings for salads, or added to desserts.