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There is nothing like a bold holiday snack to fill the house with warmth and spice. These gingersnap pecans have a crispy sugary coating layered in molasses and classic baking spices for a deeply nostalgic flavor. They are perfect for gifting, snacking, or sprinkling over a salad. I fell in love with these when I made them for a cookie exchange and ended up keeping half the batch for myself.
When I first made these pecans I was amazed at how quickly they disappeared during a family game night. My youngest needed to be cut off after his fifth handful which pretty much sealed their spot in our holiday snack lineup.
Ingredients
- Pecans: two pounds these are the star so seek out fresh plump pecans for best crunch
- Molasses: two teaspoons this gives deep old fashioned flavor try to use unsulfured molasses for a clean taste
- Light brown sugar: two cups helps form that caramelized shell and keeps things rich
- Ground ginger: two teaspoons the backbone of that gingersnap warmth
- Ground cinnamon: two teaspoons adds classic coziness look for a sweet fragrant cinnamon like Ceylon if possible
- Ground cloves: half a teaspoon a little goes a long way brings intensity and depth
- Ground white pepper: quarter teaspoon this adds a subtle bite the unexpected kicker
- Water: quarter cup just enough to dissolve sugar and help the coating stick
Instructions
- Prepare the Oven and Pan:
- Set your oven to a low 200 degrees this slow heat prevents burning and lets the coating set perfectly. Line a large baking sheet with a silicone mat or foil sprayed with nonstick spray so nothing sticks and cleanup is easy
- Mix the Coating:
- In a large mixing bowl stir together the molasses brown sugar all the spices white pepper and water. Mix until no dry lumps remain the mixture will be thick and sticky
- Coat the Pecans Thoroughly:
- Add all your pecans to the bowl. Toss and stir until each nut is evenly covered with the syrupy coating you want every cranny glossy and spiced
- Spread Evenly on Baking Sheet:
- Turn the coated pecans out onto your prepared baking sheet and spread them into a single layer. Overlapping pieces will not crisp so take some time to arrange them flat
- Bake and Stir:
- Slide the pan into your oven and bake for one hour making sure to stir and redistribute the pecans every 20 minutes. This helps them crisp all over and ensures even baking
- Cool Completely:
- Once done remove from oven let the pecans cool on the pan. They will crisp up more as they cool so resist the urge to stash them before they are fully cooled
- Store Properly:
- Transfer cooled pecans to an airtight container. They will keep fresh for up to a week but rarely last that long
Molasses is hands down my favorite ingredient here because its deep flavor brings those old fashioned cookie vibes to life. The first time my mom tasted these she actually closed her eyes from nostalgia which made me laugh out loud.
Storage Tips
Store these pecans in a tightly sealed container at room temperature. If your kitchen is humid keep them extra crisp by popping them in a paper bag for the first few hours before switching them to a jar. They also freeze beautifully if you need to make them in advance.
Ingredient Substitutions
You can swap walnuts or almonds for the pecans though pecans have the perfect tender texture for this recipe. If you are short on brown sugar use white sugar plus a tablespoon more molasses for richness. For a softer spice use less ginger and add a dash of vanilla extract to the coating.
Serving Suggestions
Serve these candied pecans beside cheese platters as a sweet and spicy accent. I love sprinkling them over roasted butternut squash soup or chopping them to top vanilla ice cream. Sometimes I tuck a handful into lunch boxes for a surprise treat.
Cultural and Seasonal Context
Spiced nuts like these are a Southern classic layered in molasses and warm spice because sugar cane and nuts are both homegrown treasures. They always make me think of holiday markets and cozy winter evenings when you just want something a little extra special.
Seasonal Adaptations
Add a little orange zest in the coating for a bright wintry flavor Swap in pumpkin pie spice for the spice mix if you want a milder warmth Try them with roasted seeds instead of nuts for a nut free version
Success Stories
Several friends have told me these pecans turned a regular holiday into something memorable. One neighbor said they could not stop munching and had to hide the jar from themselves. People almost always ask for the recipe after the first handful.
Freezer Meal Conversion
Spread cooled pecans on a tray and freeze until solid then transfer to a freezer bag. Thaw at room temperature for ten minutes for a fresh taste and crispy shell. They are a lifesaver for last minute guests and make ahead gifts.
Make a double batch if you want any to last longer than a few days. These gingersnap pecans become everyone’s favorite holiday nibble the second you set them out.
Recipe FAQs
- → What gives these pecans their gingersnap flavor?
Ground ginger, cinnamon, cloves, and molasses mimic classic gingersnap cookie notes, creating a warm, spiced coating.
- → How do I ensure an even coating on the pecans?
Toss the pecans thoroughly in the sugar and spice mixture to cover each nut, then spread them out in a single layer on the sheet.
- → Can I use dark brown sugar instead of light?
Yes, dark brown sugar can be substituted for a deeper molasses flavor, though it will result in a slightly richer taste.
- → How should these pecans be stored for freshness?
Once completely cooled, store the pecans in an airtight container at room temperature for up to a week.
- → What is the best way to serve gingersnap pecans?
Serve as a snack, use as a topping for salads or desserts, or package for gifting during the holidays.
- → Is it necessary to stir the pecans while baking?
Yes, stirring every 20 minutes ensures even baking and prevents the spiced coating from burning.