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Close-up of golden, gingersnap-coated pecans piled in a jar, showing crunchy spiced coating and scattered sugar crumbs.

Gingersnap Pecans — Perfect Holiday Nuts Recipes with Warm Nutmeg

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  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 30 servings 1x
  • Category: Snack

Description

These pecans get a crunchy, sugary shell loaded with classic gingerbread spices — think ginger, cinnamon, cloves and a little molasses zing. They’re ideal for holiday nibbling, gifting, or sprinkling over desserts.


Ingredients

Scale
  • 2 pounds pecans (about 46 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

  1. Warm the oven. Set it to 200°F (low and slow is the trick).
  2. Prep the pan. Line a baking sheet with a silicone mat. If you use foil, spray it lightly with cooking spray so the glaze won’t glue to the pan.
  3. Make the spiced syrup. In a mixing bowl combine the molasses, brown sugar, ground ginger, cinnamon, cloves, white pepper, and the water. Whisk until the mixture is smooth and pourable.
  4. Coat the pecans. Add the pecans to the bowl and stir until every nut gets a glossy, even coating — yes, it gets messy, that’s normal.
  5. Spread and bake. Arrange the coated pecans in a single layer on the prepared sheet. Slide them into the oven and bake for 1 hour, stirring gently every 20 minutes to keep them from sticking together and to ensure even caramelization.
  6. Cool completely. Take the tray out and let the pecans cool on the pan; the coating will crisp as they drop to room temperature.
  7. Store. Transfer cooled pecans into an airtight container. They keep well at room temperature for about a week.

Notes

  • Tips & swaps
    • Paleo option: Replace brown sugar with coconut or palm sugar for a paleo-friendly version (texture and flavor will vary slightly).
    • No molasses? Use maple syrup as a substitute in a pinch — it won’t be identical but still tasty.
    • Using plain parchment? Avoid plain parchment without a silicone mat — the glaze can stick and make cleanup annoying. Non-stick foil or a silicone mat works best.
    • If they feel sticky after cooling: Return the pan to a 250°F oven for about 10 minutes to dry them out, then cool again.
    • Granulated sugar substitute: You can swap in granulated sugar, but you’ll lose some of the deeper brown-sugar flavor.
  • Bonus uses for the pan crumbs

Don’t toss the sugary bits left on the baking sheet. They’re fantastic sprinkled over:

    • Pumpkin pie or cheesecake
    • Ice cream or warm fruit crisps
    • Popcorn or brownies
    • Pancakes or waffles

Nutrition

  • Serving Size: 1
  • Calories: 267kcal
  • Sugar: 16g
  • Sodium: 5mg
  • Fat: 22g
  • Saturated Fat: 2g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 3g