Gingerbread Candied Pecans bring warm holiday spice to salads, pies, snack mixes, or gift jars. These candied pecans are coated in a gingerbread-inspired blend of molasses, brown sugar, and classic spices for a crunchy, festive treat.
Gingerbread Candied Pecans
These Gingerbread Candied Pecans are a versatile holiday favorite. Use them as a crunchy topping for salads, spoon them over ice cream, add a festive note to pies, or jar them for thoughtful homemade gifts. They are naturally gluten-free and dairy-free, making them a great option for many diets.
Rebecca’s Recipe Review
Taste: Nostalgic and warm—brown sugar and molasses paired with cinnamon, ginger, nutmeg, and cloves create classic gingerbread flavor.
Texture: Crunchy, glossy, and satisfying.
Ease: Simple prep with a bit of bake time (mostly hands-off).
Pros: Great for gifting, desserts, salads, or nibbling straight from the jar.
Cons: This version uses the oven and requires occasional stirring during baking; stovetop candied nuts are faster but yield a different finish.
Would I Make This Again? Yes — they’re a holiday must-have.
Ingredients For Gingerbread Candied Pecans
Pecan halves
Egg white
Molasses
Vanilla extract
Light brown sugar
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
How To Make Candied Pecans
1. Preheat the oven to 225°F (around 107°C). Line a large, rimmed baking sheet with parchment paper.
2. In a large bowl (or the bowl of a stand mixer with a whisk), whip the egg white until foamy, about 1–2 minutes.
3. Add the molasses and vanilla, then whip another 30 seconds until combined.
4. Toss the pecan halves in the egg-white mixture until they are thoroughly coated.
5. In a large resealable bag or a bowl, combine the brown sugar, cinnamon, ginger, nutmeg, and cloves. Add the coated pecans, seal or cover, and shake or stir until each pecan is evenly coated in the sugar-spice mix.
6. Spread the coated pecans in a single layer on the prepared baking sheet. Bake for a total of 60 minutes, stirring every 15 minutes (at 15, 30, and 45 minutes) to ensure even baking and glazing. Remove from the oven and let cool completely on the pan—they will crisp as they cool.
Tips: For the best glossy coating, make sure the pecans are well coated with the egg-white and molasses mixture before adding the sugar mixture. Stirring every 15 minutes helps the sugar caramelize evenly without burning. Allow the pecans to cool fully before storing to prevent condensation inside the container.
Storage Instructions
Store cooled candied pecans in an airtight container at room temperature. Kept dry and sealed, they will retain their crunch for at least a month.
For longer storage, freeze the pecans in a freezer-safe bag with excess air removed. Properly sealed in the freezer, they can keep for up to three months. Thaw at room temperature before serving.
Are Candied Pecans Gluten-Free?
Yes. These candied pecans are naturally gluten-free, as they use nuts, egg white, sugar, molasses, and spices. If you have severe gluten sensitivity or celiac disease, choose spices and sugar that are labeled gluten-free to avoid cross-contamination.
This recipe is also dairy-free since it does not include butter. It’s a friendly option for many dietary preferences.
More Delicious Pecan Recipes
- Pecan Pie Dip – A creamy base topped with a sticky pecan pie-style topping.
- Cowboy Cookies – Chewy cookies loaded with pecans, chocolate chips, and coconut.
- Brown Butter Maple Pecan Cookies – Cozy cookies with nutty brown butter and maple notes.
- Gourmet Pecan Pie Brownies – Rich brownies finished with a pecan pie layer.
- Pecan Pie – A classic pie that can be made ahead for holiday tables.
Recipe Details
Author: Rebecca Hubbell
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: about 4 cups
Ingredients
- 16 ounces pecan halves
- 1 egg white
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Preheat the oven to 225°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl or stand mixer, whip the egg white until foamy, about 1–2 minutes.
- Add the molasses and vanilla and whisk for another 30 seconds.
- Add the pecans to the bowl and toss until every piece is coated.
- In a large resealable bag or separate bowl, combine brown sugar, cinnamon, ginger, nutmeg, and cloves.
- Add the coated pecans to the sugar-spice mixture, close, and shake until evenly coated.
- Spread the pecans in a single layer on the prepared baking sheet.
- Bake for 60 minutes, removing to stir every 15 minutes to promote even caramelization. After one hour, remove and let cool completely; the pecans will crisp as they cool.
Notes
- Nutritional information is an estimate per cup of candied pecans.
- Store in an airtight container once fully cooled to keep them crisp.
Nutrition
Calories: 1046 kcal | Carbohydrates: 82 g | Protein: 12 g | Fat: 82 g | Saturated Fat: 7 g | Cholesterol: 2 mg | Sodium: 33 mg | Potassium: 743 mg | Fiber: 13 g | Sugar: 66 g | Vitamin A: 82 IU | Vitamin C: 1 mg | Calcium: 178 mg | Iron: 4 mg
Did You Make This Recipe?
If you try these Gingerbread Candied Pecans, leave a review or a note about how you served them. They make charming gifts and a festive addition to many desserts and salads.