Pecans - Gingersnap

Prep Time

5 min

Cooking Time

1 hour


  • 2 lbs pecans
  • 2 teaspoons molasses
  • 2 cups light brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground white pepper
  • 1/4 cup water


  1. Preheat oven to 200F.
  2. Place a silicone baking sheet or a layer of foil on a baking pan. Be sure to spray the foil with non-stick spray. The silicone baking sheet needs no prep.
  3. Combine all the ingredients, except the pecans in a a mixing bowl.
  4. Stir to make sure all ingredients are fully incorporated.
  5. Toss in your pecans and mix to coat the nuts. This is a messy step!
  6. Place your coated pecans in a single layer on the prepared baking sheet.
  7. Bake in the oven for 1 hour at 200F, stirring every 20 minutes.
  8. Remove from the oven when finished and cool.
  9. Store in an airtight container for up to a week.


You can make these Paleo-friendly by substituting coconut or palm sugar for the brown sugar.

What came out of the oven was gingerbread heaven.  Toasted pecans covered in a sweet and crispy coating and bursting with the flavors of gingerbread.  These toasted gingersnap pecans are slightly healthier than the cookies and a total bonus that they are gluten-free!!

Make a batch of these and take to your next holiday party!