Gingerbread Candied Pecans
Sweet, spiced, and perfectly crunchy — these Gingerbread Candied Pecans are everything you love about gingerbread cookies, in nut form. Great for snacking, gifting, or topping your favorite holiday recipes.
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Servings: 2.5 cups
Equipment
- 16 ounce mason jar or storage container
Ingredients
- 2 ½ cups raw pecan halves
- 1 ½ tablespoons melted salted butter or melted coconut oil
- 3 tablespoons pure maple syrup
- 1 tablespoon brown sugar dark or light
- 2 teaspoons molasses
- 1 teaspoon vanilla bean paste
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt any salt works
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the melted butter, maple syrup, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, and salt until smooth and combined.
- Add the pecans to the bowl and toss until fully coated in the spiced mixture.
- Spread the coated pecans evenly on your prepared baking sheet. Roast for 7 minutes, give them a good stir, then roast for an additional 3–5 minutes — keeping a close eye toward the end so they don’t burn.
- Once roasted, use a spatula to spread out the pecans so they don’t stick together as they cool.
- Let cool completely before serving or storing. They’ll crisp up as they cool.
- Once cooled, store the candied pecans in an airtight container at room temperature for up to 1 week.