Gingersnap Pecans

Irresistible Gingersnap Pecans (Easy Holiday Snack Recipe)

Gingersnap pecans are the kind of cozy, crunchy treat you make “just because” and suddenly they’re gone within hours. Warm spices, buttery pecans, and that nostalgic gingersnap flavor create a snack that feels like the holidays in a single bite. Whether you’re preparing them for gifting, sprinkling over salads, or setting out as a party snack, these pecans deliver big seasonal flavor with minimal effort.

Gingersnap Pecans Recipe

Quick Details

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 8
  • Calories: 210 per serving

Ingredients

  • 2 cups pecan halves
  • 1 egg white
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 tsp salt
  • 1/2 cup finely crushed gingersnap cookies

Instructions

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment.
  2. Whisk the egg white in a bowl until frothy. Add vanilla, then whisk again.
  3. In a separate bowl, mix sugar, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt.
  4. Add pecans to the egg white mixture and toss to coat evenly.
  5. Sprinkle in the sugar–spice mixture and stir until every pecan is well coated.
  6. Fold in the crushed gingersnaps.
  7. Spread pecans onto the baking sheet in an even layer.
  8. Bake for 25 minutes, stirring halfway through.
  9. Cool completely to allow the coating to crisp.

Substitutions & Dietary Swaps

  • Egg-free: Replace egg white with 2 tbsp aquafaba, whipped until frothy.
  • Gluten-free: Use gluten-free gingersnap cookies.
  • Lower sugar: Swap half the sugar for a granular 1:1 sweetener.
  • Different nuts: Almonds, walnuts, or cashews all work beautifully.

Chef’s Pro Tips

  • Crush gingersnaps very finely for better adhesion and crunch.
  • If your pecans aren’t crisp after cooling, bake for 5 more minutes.
  • Use fresh spices ginger is the star here, so don’t skip it.
  • For extra gloss, add 1 tsp melted butter to the egg mixture.

Make Ahead, Storage & Reheating

Store gingersnap pecans in an airtight container for up to 2 weeks. For long-term storage, freeze up to 3 months and thaw at room temperature. If they soften, re-crisp by baking at 250°F for 5 minutes.

Troubleshooting & Common Mistakes

  • Soggy pecans: They didn’t bake long enough extend bake time in 3–5 minute increments.
  • Burning: Oven too hot or baking sheet too dark. Lower temperature slightly.
  • Clumpy coating: Ensure egg white is well-whisked before adding pecans.
  • Uneven coating: Stir halfway and break up clusters with a spatula.

Flavor Pairings & Serving Suggestions

Gingersnap Pecans

Irresistible Gingersnap Pecans

These crunchy gingersnap pecans are warmly spiced, lightly sweet, and perfect for holiday snacking or gifting. Simple ingredients, big cozy flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Pecans
  • 2 cups pecan halves
  • 1 egg white
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar light or dark
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup finely crushed gingersnap cookies

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk the egg white until frothy and slightly foamy. Add the vanilla extract and whisk again to combine.
  3. In a separate bowl, stir together the granulated sugar, brown sugar, ground ginger, cinnamon, nutmeg, cloves, and salt until well mixed.
  4. Add the pecan halves to the bowl with the egg white mixture and toss until all of the pecans are evenly coated.
  5. Sprinkle the sugar and spice mixture over the pecans and stir until every pecan is well coated and no dry mixture remains at the bottom of the bowl.
  6. Fold in the finely crushed gingersnap cookies, gently tossing until the crumbs cling to the pecans and form a thick, even coating.
  7. Spread the coated pecans in a single even layer on the prepared baking sheet, breaking up any large clusters.
  8. Bake for 20 to 25 minutes, stirring once halfway through, until the pecans are fragrant and the coating looks set and lightly toasted.
  9. Remove from the oven and let the gingersnap pecans cool completely on the baking sheet. The coating will crisp up as they cool. Once fully cooled, transfer to an airtight container for storage.

Notes

For extra crunch, make sure the gingersnap cookies are crushed very finely. You can easily double this batch for gifting—just use two baking sheets so the pecans roast evenly.

FAQs

Can I double the recipe?

Yes! just use two baking sheets so the pecans bake evenly.

Why do my pecans look pale?

They darken as they cool. If still pale, increase bake time slightly.

Can I make them less sweet?

Reduce sugar by 25% without affecting texture.

How do I keep them crunchy?

Store in a sealed jar and avoid humidity.

Can I use maple syrup?

No! liquid sweeteners will make the coating soggy.

What nuts substitute best?

Almonds and walnuts hold the coating very well.

Conclusion

These gingersnap pecans take simple ingredients and transform them into a cozy, holiday-ready snack with irresistible crunch. Make a batch for gatherings, gifting, or just to enjoy with your morning coffee. If you try this recipe, explore more seasonal treats in our collection and keep the festive flavor going!

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