Delicious Gingersnap Pecans for a Festive Crunchy Treat

Gingersnap Pecans are a crunchy festive snack blending spices and pecans for a delightful treat.

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Prep Time 15

Cook Time 1

Cooling Time 30

Total Time 1 45

Servings: 10 servings

Course: Cookies

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pecans

2 cups Raw Pecans Consider substituting walnuts or almonds for a twist.

For the Sweet Coating

1/2 cup Molasses Dark brown Karo syrup can be used, but changes the taste.
1/2 cup Light Brown Sugar Dark brown sugar can be swapped for a richer flavor.
1 teaspoon Ground Ginger Essential for Gingersnap flavor.
1 teaspoon Ground Cinnamon Adds warmth to the coating.
1/4 teaspoon Ground Cloves Offers a hint of spiciness.
1/4 teaspoon Ground White Pepper Optional based on taste preference.
2 tablespoons Water Helps create a syrupy mixture.

Equipment

oven
mixing bowl
baking sheet
Silicone mat or foil

Method

Step-by-Step Instructions for Gingersnap Pecans

Preheat your oven to 200°F (93°C) and prepare a baking pan with a silicone mat or lightly greased foil.
Combine molasses, light brown sugar, and water in a mixing bowl to create a smooth syrup, then stir in spices.
Add raw pecans into the syrup mixture, ensuring each pecan is evenly coated.
Transfer the coated pecans to the prepared baking sheet, spreading them in a single layer.
Bake in the preheated oven for 1 hour, stirring every 20 minutes for even coating and texture.
Remove from oven, cool completely in the pan, then store in an airtight container.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for 2-3 weeks. Keep an eye on baking to prevent burning.

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