Gingerbread Pecans

‘Tis the season. Flavor pecans with gingerbread spice, then toast for a festive snack.

Gingerbread Pecans


  • 1 large egg white, beaten
  • 2 cups raw pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons gingerbread spice blend
  • Pinch of salt


  1. Heat oven to 300 degrees F. Line a baking sheet with parchment paper, set aside.
  2. In a large bowl, whisk beaten egg with a fork until frothy.
  3. Add pecans and stir until coated.
  4. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice, and salt. Stir to coat evenly.
  5. Spread pecans in an even layer on the prepared baking sheet.
  6. Bake pecans for 40 minutes, stirring halfway through.
  7. Allow pecans to cool completely.
  8. Store in an airtight container for up to 4 days.

Yield: 2 cups

Nutrition facts: Calories 260 Fat 24 Sat Fat 2 Sodium 35 Carbs 13 Fiber 3 Protein 4

Recipe and photo used with permission from: American Pecan Council