Description
Each bite bursts with a sweet caramel crunch and spicy ginger warmth, coated with buttery sugars and cookie crumbs, making these pecans impossible to resist.
Ingredients
- 2 cups pecan halves
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup crushed gingersnap cookies
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine the sugar and water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Stir in the vanilla extract, ground ginger, ground cinnamon, and salt until the mixture is smooth.
- Add the pecan halves to the pan and toss continuously until each pecan is evenly coated with the syrup, about 2 minutes.
- Spread the coated pecans in a single layer on the prepared baking sheet.
- Bake for 15 minutes, then remove from the oven and stir the nuts to ensure even baking; return to the oven for an additional 5 minutes.
- Immediately sprinkle the crushed gingersnap cookies over the hot pecans and gently toss to adhere the crumbs to the nuts.
- Allow the pecans to cool completely on the baking sheet before breaking apart and serving.
Notes
- Store cooled pecans in an airtight container at room temperature for up to two weeks.
- For extra spice, increase the ground ginger by 1/2 teaspoon.
- Be careful when handling the hot sugar syrup to avoid burns.
- These pecans pair well with cheese boards or as a holiday gift.