Gingerbread Candied Pecans

Enjoy these easy to make, crunchy Gingerbread Candied Pecans as a snack, topping for salads, or to give as homemade food-gifts!

Course Appetizer, Dessert, Snack

Cuisine American

Keyword candied pecans, easy gingerbread house, gingerbread candied pecans, gingerbread desserts, holiday treats

Prep Time 10

Cook Time 45

Cool 15

Total Time 1 10

Servings servings

Calories 497kcal

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.

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.