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Gingersnap Pecans
These toasted pecans are covered with a sweet and crispy coating that is bursting with the flavors of gingerbread. Cinnamon, cloves, ginger, and a hint of molasses! Perfect for your next holiday party!
4.61
from
43
votes
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Course:
Snacks to Share
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
30
servings
Calories:
267
kcal
Author:
Jennifer Stewart
Equipment
Silicone, Non-Stick Baking Mat (3)
Half Sheet Pan - (2)
Ingredients
2
lbs
pecans
between 4-6 cups depending on size
2
teaspoons
molasses
2
cups
light brown sugar
2
teaspoons
ground ginger
2
teaspoons
ground cinnamon
1/2
teaspoon
ground cloves
1/4
teaspoon
ground white pepper
1/4
cup
water
Instructions
Preheat oven to 200F.
Place a silicone baking sheet or a layer of foil on a baking pan. Be sure to spray the foil with non-stick spray. The baking mat needs no prep.
Combine all the ingredients, except the pecans in a mixing bowl.
Stir to make sure all ingredients are fully incorporated.
Toss in your pecans and mix to coat the nuts. This is a messy step!
Place your coated pecans in a single layer on the prepared baking sheet.
Bake in the oven for 1 hour at 200F, stirring every 20 minutes.
Remove from the oven when finished and cool.
Store in an airtight container for up to a week.
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Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving:
1
g
|
Calories:
267
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
22
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
12
g
|
Sodium:
5
mg
|
Potassium:
153
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
17
IU
|
Vitamin C:
0.3
mg
|
Calcium:
36
mg
|
Iron:
1
mg