Description
Crunchy pecans tossed in a warm gingerbread-style glaze — all the cozy spices (ginger, cinnamon, cloves) with a touch of molasses for depth. They’re ideal for holiday snacking, gifting, or stirring into desserts.
Ingredients
Scale
- 2 lb raw pecan halves (about 4–6 cups, depending on nut size)
- 2 teaspoons molasses
- 2 cups light brown sugar, packed
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground white pepper
- ¼ cup water
Instructions
- Heat the oven to 200°F (95°C). Line a rimmed baking sheet with a silicone mat or lightly greased nonstick foil (silicone mats don’t need greasing).
- In a large mixing bowl, whisk together the molasses, brown sugar, ground ginger, cinnamon, cloves, white pepper, and water until the sugar begins to dissolve and the spices are evenly distributed.
- Add the pecans to the bowl and stir or toss vigorously until every nut is coated in the spiced syrup. Yes — it’ll get sticky, but that’s what creates the crunchy coating.
- Spread the coated pecans in a single layer on the prepared sheet, leaving a little space between pieces so they crisp evenly.
- Bake for 1 hour, stirring and redistributing the nuts every 20 minutes so the coating dries uniformly and they don’t clump.
- When they look dry and crisp, remove the pan and let the nuts cool completely on the sheet — the glaze will harden as they cool.
- Store cooled pecans in an airtight container at room temperature for up to one week.
Notes
- Tips & Substitutions
- Want these paleo-friendly? Swap the brown sugar for coconut or palm sugar.
- If you don’t have molasses, pure maple syrup will work in a pinch, though the flavor will be milder and less “gingerbread.”
- Plain granulated sugar can replace brown sugar, but the final taste will lack that deep, caramel note.
- Use a silicone baking mat, nonstick foil, or well-coated parchment to prevent the glaze from sticking during baking.
- If the nuts feel tacky after cooling, return them to a 250°F oven for 8–12 minutes to dry them out and crisp them up.
- Ways to Use Leftover Crumbs
- Don’t toss the sugary bits left on the pan — they’re excellent sprinkled over ice cream, folded into cheesecake crusts, tossed with roasted squash, or scattered on top of popcorn for a sweet-savory snack.
Nutrition
- Serving Size: 1
- Calories: 267kcal
- Sugar: 16g
- Sodium: 5mg
- Fat: 22g
- Saturated Fat: 2g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g