I love a snack that tastes like a holiday cookie but disappears in minutes at a party. These gingersnap pecans are just that: crunchy, warmly spiced pecans cloaked in a molasses-sugar glaze. They’re fast to make, giftable, and perfect for holiday platters, cocktail hours, or just a cozy night in with a cup of tea.

Why you’ll love this dish

Gingersnap pecans give you all the cozy, gingery flavor of a gingersnap cookie without turning on a mixer or baking layers of cookies. They’re quick to prepare, require pantry staples, and transform plain nuts into an addictive snack that’s great for entertaining or gifting.

“Crunchy, gingery, and impossibly addictive — I made these in under 30 minutes and every jar was gone within a week.” — Emily, home baker

They’re ideal when you want a last-minute hostess gift, a sweet-salty accent for a cheese board, or a crunchy topping for salads and ice cream. Plus, because they keep well, you can make a batch ahead for busy holiday schedules.

How this recipe comes together

This recipe is straightforward and fast. First you whisk an egg white (or a safe substitute) with vanilla to create a sticky coating. Then you toss the pecans in that mixture so the glaze will cling. Separately you mix the sugar, molasses and spices; you add that to the nuts and stir until everything is evenly coated. Spread the pecans in a single layer on parchment and bake until the sugars caramelize and the nuts smell toasty. Cool completely so the coating crisps up before serving or packing.

Gather these items

2 cups pecan halves
1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
1/4 cup unsulfured molasses (unsulfured has a milder flavor; you can substitute dark brown sugar + 1 tbsp butter in a pinch)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg white (use pasteurized egg white or 2 tablespoons meringue powder + 2 tbsp water if preferred)
1 teaspoon vanilla extract

Notes: Use fresh pecans for the best flavor. If your molasses is very thick, warm it slightly to make mixing easier. For a vegan version, aquafaba (2 tbsp) whipped until frothy works in place of the egg white.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk the egg white and vanilla until frothy.
Add the pecans and toss to coat them evenly in the egg-white mixture.
In a separate bowl, stir together the sugar, molasses, ground ginger, cinnamon, and salt until combined.
Pour the sugar mixture over the pecans. Stir until every pecan is evenly coated.
Spread the coated pecans in a single layer on the prepared baking sheet. Don’t overcrowd — use two sheets if needed.
Bake for 15–20 minutes, stirring once or twice so they toast evenly. Watch closely in the last 3–5 minutes to avoid burning. They should be golden brown and very fragrant.
Remove from the oven and let cool completely on the sheet. The coating will harden as they cool. Once cool, break apart any clumps and serve or package.

Best ways to enjoy it

Serve on a holiday cheese board with sharp cheddar, fig jam, and sliced apples.
Toss a handful over a winter salad with arugula, goat cheese, and dried cranberries.
Sprinkle on vanilla ice cream or warm baked pears for contrast in texture.
Pack in mason jars with a ribbon for easy, homemade gifts.
Offer alongside cocktails like an Old Fashioned or a spiced rum toddy — the ginger and molasses pair beautifully with brown spirits.

How to store & freeze

Keep cooled pecans in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. To refresh chilled or slightly soft nuts, spread them on a baking sheet and warm at 300°F (150°C) for 5–7 minutes to re-crisp. Food safety note: if you’re serving to those who are pregnant, elderly, or immunocompromised, use pasteurized egg white or a substitute to avoid any concern about raw egg.

Helpful cooking tips

Single layer matters: an even layer ensures uniform toasting and crisp coating.
Stir once or twice while baking so the sugar doesn’t scorch on the bottom.
If the molasses makes the sugar clump, stir vigorously or knead briefly with a spatula until evenly distributed.
Use parchment or a silicone mat to prevent sticking and make cleanup easy.
For extra shine, when they’re warm but not hot, toss with a teaspoon of melted butter for a glossy finish.
If you prefer a less sticky coating, reduce the sugar by 1/4 cup and add 1 tablespoon of cornstarch to the sugar mixture to give a drier dusting.

Flavor swaps

Swap pecans for walnuts, almonds, or cashews — adjust bake time slightly for smaller nuts.
Replace molasses with pure maple syrup for a lighter, maple-ginger profile. Use 3 tbsp maple syrup + 3/4 cup sugar.
Add 1/4 teaspoon cayenne or a pinch of smoked paprika for a sweet-heat version.
Stir in 1 teaspoon orange zest for a bright citrus note.
For a chocolate twist, toss cooled nuts with 2 tablespoons cocoa powder mixed with powdered sugar.
Make them savory: omit sugar, add 1 tsp smoked paprika, 1 tsp rosemary, and 1/2 tsp kosher salt for a savory roast.

Your questions answered

Q: Can I skip the egg white?
A: You can use aquafaba (chickpea brine) or pasteurized liquid egg white as substitutes. They provide the same sticky base so the sugar adheres. Directly omitting a binder will make the coating much less even.

Q: How long do these last?
A: Stored airtight at room temperature, they keep best for about two weeks. Freeze for up to three months.

Q: Will the sugar burn while baking?
A: Yes, sugar can burn quickly. Stir once or twice during baking and check in the last 3–5 minutes. If you smell burning, remove them immediately.

Q: Can I make these ahead for gifts?
A: Yes. Make and cool completely, then pack in airtight jars or tins. Add a ribbon and a label with the date; they travel well for several days.

Conclusion

If you want extra recipe inspiration or a slightly different take on this idea, check out this version at Gingersnap Pecans – Take Two Tapas and this easy gift-friendly recipe at Gingersnap Roasted Candied Pecans (easy gift idea!) – Snappy Gourmet. Both offer helpful variations and packaging ideas if you’re planning to give these as presents.