Candied pecans are a beloved holiday treat, and for good reason. Those crispy, sugary bites are both delicious and fulfilling. But why not up your game with a new flavor this year? These gingerbread candied pecans are spiced with cinnamon, ginger, nutmeg, and allspice, for that added touch of warmth and excitement.
Gingerbread Candied Pecans are an Easy Way to Spice Things Up
This recipe is naturally dairy-free, with some options for additional dietary needs – like vegan and paleo. So almost everyone can enjoy them.
You can savor these gingerbread candied pecans as a snackable treat on their own, bag them up for gifting, or use them to garnish other recipes. They’re delicious on dairy-free ice cream, pumpkin pie, and other desserts. And also make ordinary breakfasts, like oatmeal and pancakes, a little more special.
This recipe with photo was shared with us by AmericanPecan.com.
Special Diet Notes: Gingerbread Candied Pecans
By ingredients, this dairy-free / non-dairy, optionally egg-free, gluten-free, grain-fee, peanut-free, soy-free, optionally vegan, and vegetarian.
For paleo gingerbread candied pecans, you can substitute 1/4 cup coconut sugar for both of the sugars.
- 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
- Preheat your oven to 300 F, and line a baking sheet with parchment paper.
- In a small bowl, whisk together the sugars, spice, and salt.
- 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.
- Spread the pecans in an even layer on your prepared baking sheet.
- Bake the pecans for 40 minutes, stirring halfway through.
- Let the pecans cool completely. The cooled gingerbread pecans can be stored in airtight container for up to 4 days.