Gingerbread candied pecans are the easiest, most delicious, homemade holiday treat! Perfect for gift-giving, it's a holiday spin on traditional candied pecans and will be guaranteed to disappear from the snack table!
Need a quick gift? A treat to bring to a gathering? Something to add to the holiday charcuterie? Gingerbread candied pecans are the answer!
Also, they make the house smell absolutely amazing while baking.
These are my favorite to have on hand for the cold weather season besides just for snacking. I'm sprinkling them on salads - like this sweet and savory kale salad or anything with maple miso dressing (this stuff is seriously addicting.)
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What You'll Need
Ingredients to make gingerbread candied pecans are minimal! You'll need the pecans, of course, an egg white, and a few pantry staples. While this recipe does require turning on the oven, it's very simple and quick with minimal prep.
- pecan halves
- white sugar
- brown sugar
- spices - ground ginger, cinnamon, cloves
- salt
- egg white
- water
- molasses
- vanilla extract
See the recipe card for quantities.
How to make Gingerbread Candied Pecans
You'll need to do a little whisking and mixing, then bake! This recipe is great for the first-time baker and seasoned cooks alike.
Combine both sugars, spices, and salt in a bowl. Set aside.
In a separate bowl, mix the water, molasses, egg white, and vanilla extract. Whisk for about 1 minute until frothy.
In a mixing bowl, toss the pecan halves with the frothy egg white mixture until completely coated. Then add the sugar and spice mixture, stirring until the pecans are evenly coated.
Line a baking sheet with parchment paper and spread the coated pecans into a single layer. Bake in a preheated 300°F oven for 30-45 minutes, stirring every 15 minutes. Let cool on the baking sheet before storing.
Don't forget to stir! Not only will this keep the pecans from sticking together into clumps, but it will also prevent overcooking/burning if one part of your oven runs hotter.
TIP: While you don't need any special equipment to make these, I highly highly recommend using either a silpat mat or parchment paper to line the sheet pan.
How to store them
After baking, allow the pecans to cool completely on the baking sheet. Transfer to an airtight container or divide up into treat bags if planning to give away as gifts. The pecans can be stored at room temperature for 1 to 2 weeks.
FAQ
If your candied pecans are still soft and not crisp and crunchy, its likely that they need more time in the oven. Be sure to stir about every 15 minutes to evenly bake.
You're pecans need a little more time in the oven if they are sticking together when stirred. An additional 10-15 minute should do the trick.
Candied pecans should be stored in an airtight container once completely cooled. They should last about 1 to 2 weeks and can be kept at room temperature.
Bring on the gingerbread!
So much gingerbread, so little time! If you're loving this holiday flavor, try these other recipes inspired by the classic flavor:
Gingerbread Candied Pecans
Ingredients
- 1 pound pecan halves
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F and move a rack to the center of the oven. In a medium bowl, combine the sugars, spices, and salt. Set aside.¾ cup granulated sugar, ¼ cup brown sugar, ¾ teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt
- In a small bowl, combine the egg white, water, molasses, and vanilla extract. Whisk for about 1 minute until combined and frothy.1 large egg white, 1 tablespoon water, 1 teaspoon molasses, 1 teaspoon vanilla extract
- In a mixing bowl, add the pecans and the egg white mixture. Stir until the pecans are completely coated. Add the sugar and spice mixture, stirring again until the pecans are evenly coated with the sugar.1 pound pecan halves
- On a parchment paper or silpat mat lined baking sheet, spread the pecans into a single layer. Bake at 300°F for 30-45 minutes, stirring every 15 minutes (important!), until crunchy.
- Let the pecans cool completely on the baking sheet. Transfer to an airtight container and store at room temperature for 1 to 2 weeks.
Notes
- Highly recommend using parchment paper or a silpat mat to line the baking sheet and prevent the nuts from sticking to the pan. Parchment paper is my preferred method.
- Let cool completely before storing.
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