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Gingersnap Pecans

Gingersnap Pecans: Sweet & Spicy Holiday Snack Bliss

Gingersnap Pecans combine the classic flavors of gingersnap cookies with pecans, creating an irresistible holiday snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 cups
Course: Snacks
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 2 cups Pecans Raw
  • 1/4 cup Molasses Can substitute with dark brown Karo syrup
  • 1/2 cup Light Brown Sugar Can use dark brown sugar for richer flavor
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/4 teaspoon Ground White Pepper Optional
  • 2 tablespoons Water
Optional Toppings
  • 1 teaspoon Sea Salt Flaky
  • 1/4 cup Chocolate For drizzle

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine molasses and water. Stir until blended, then add ground ginger, cinnamon, cloves, and white pepper; mix thoroughly.
  3. Add the pecans to the spice mixture, folding them in gently to coat each one.
  4. Spread the coated pecans onto the prepared baking sheet in a single layer.
  5. Bake for 1 hour, stirring every 20 minutes for even cooking.
  6. Remove from the oven and cool completely on the baking sheet.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 5mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 50IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 2-3 weeks at room temperature or freeze for up to 2 months. Reheat gently if desired.

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