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–+ servings

Gingersnap Pecans

A delightful blend of spiced pecans coated in a sweet and crunchy gingersnap crust, perfect for snacking or as a topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Pecans
  • 2 cups pecan halves raw
Gingersnap Coating
  • 1 cup gingersnap cookies crushed
  • 1 tablespoon brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 egg white egg white lightly beaten

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Coating
  1. In a mixing bowl, combine the crushed gingersnap cookies, brown sugar, ground cinnamon, ground ginger, and salt.
Coat the Pecans
  1. Add the pecan halves to the bowl with the coating mixture. Pour the beaten egg white over the pecans and mix until they are evenly coated.
Bake the Pecans
  1. Spread the coated pecans in a single layer on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, stirring halfway through, until golden and fragrant.
Cool and Serve
  1. Remove the pecans from the oven and let them cool completely on the baking sheet before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 1gFiber: 2gSugar: 5g

Notes

Store any leftover gingersnap pecans in an airtight container at room temperature for up to a week.

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