Gingerbread Candied Pecans
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 2 cups (6 servings)
  • 2 tablespoons sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons gingerbread spice blend (see Note below)
  • Pinch salt
  • 1 large egg white (sub 3 tablespoons aquafaba for egg-free)
  • 2 cups raw pecan halves
  1. Preheat your oven to 300 F, and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugars, spice, and salt.
  3. In a large bowl, whisk the egg until beaten and frothy. Add the pecans and stir until coated. Sprinkle the pecans with the sugar and spice mixture, and stir to coat evenly.
  4. Spread the pecans in an even layer on your prepared baking sheet.
  5. Bake the pecans for 40 minutes, stirring halfway through.
  6. Let the pecans cool completely. The cooled gingerbread pecans can be stored in airtight container for up to 4 days.
Gingerbread Spice: You can actually buy gingerbread spice blends. But if you don't have one handy, I would substitute ¾ teaspoon ground ginger, ¾ teaspoon ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon ground nutmeg. Optionally add a pinch of ground cloves.
Recipe by Go Dairy Free at