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Gingersnap Pecans

Crunchy, warmly spiced pecans cloaked in a molasses-sugar glaze, perfect for holiday platters and gifting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pecan halves Use fresh pecans for the best flavor.
  • 1 cup granulated sugar Can reduce to 3/4 cup for less sweetness.
  • 1/4 cup unsulfured molasses Substitute dark brown sugar + 1 tbsp butter if needed.
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg white Use pasteurized egg white or substitute with 2 tbsp meringue powder + 2 tbsp water.
  • 1 teaspoon vanilla extract

Method
 

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

Notes

For a vegan version, use aquafaba (2 tbsp) whipped until frothy in place of egg white. Store cooled pecans in an airtight container at room temperature for up to two weeks, or freeze for up to 3 months.