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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.
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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.