Gingersnap Candied Pecans
Buttery pecans coated in warm gingersnap spices with molasses create an irresistible holiday treat that captures the essence of gingerbread cookies in every bite.
Ingredients
- - 2 lbs 4-6 cups raw pecans
- - 2 teaspoons dark molasses
- - 2 cups light brown sugar packed
- - 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 200°F. Line a large baking sheet with parchment paper or silicone baking mat.
- In a large mixing bowl, combine brown sugar, ginger, cinnamon, cloves, and white pepper. Whisk until evenly distributed.
- Add molasses and water to the spice mixture. Stir thoroughly until smooth and syrupy.
- Add pecans to the bowl and toss until completely coated with the gingersnap mixture.
- Spread coated pecans in a single layer on prepared baking sheet, keeping them from touching when possible.
- Bake for 1 hour total, stirring every 20 minutes and spreading back into single layer each time.
- Remove from oven and let cool completely on baking sheet. Store in airtight container.
Notes
Use fresh spices for best flavor. Dark molasses is preferred over light molasses. Pecans will continue to crisp as they cool. Store at room temperature for 2-3 weeks or freeze for up to 2 months. If pecans seem soft after storage, re-crisp in 250°F oven for 10 minutes.
