It’s week four of my DIY Christmas and today I’m making Sugar Ginger Pecans. My husband’s family is from Charleston, SC and this recipe (from my SIL) is a staple of every holiday cocktail party we attend when we’re in town.
These nuts are easy to make but they do taste better the second day so I try to make them a few days before I give them away. The problem with these nuts, though, is that you have to eat them alone otherwise people will look at you strangely as you shove fistfuls into your mouth while you hide in the corner of the dining room. They are that good! But that’s also what makes them a perfect holiday gift. They can be packaged in colorful cellophane, glass jars, or vintage cookie tins. And if you’re giving them as a gift, I suggest you slip a recipe card inside because the giftee will definitely be asking for the recipe later!
Sugar Ginger Pecans
Ingredients
Nuts
- 1 pound pecan halves about 4 cups (can substitute walnuts, peanuts, or almonds)
Sugar Coating
- 1 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Batter Coating
- 2 large egg whites
- 1 Tablespoon water
- 1 Tablespoon molasses
- 1/2 teaspoon pure vanilla extract
Instructions
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Preheat oven to 250℉ and line a rimmed baking sheet with parchment paper.
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In a large bowl, stir together the sugar, cinnamon, ginger, salt, nutmeg, and cloves. Set aside.
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In a large bowl, whisk the egg whites, water, molasses, and vanilla until it's foamy and well blended. Stir in the nuts, making sure they are well coated.
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Stir the wet nuts into the sugar bowl, draining off the extra egg mixture as you transfer the nuts to the sugar. Stir well until all the nuts are coated. Dump the nuts onto the prepared baking sheet and arrange in a single layer. Bake for 1 hour, stirring every 15 minutes.
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Remove from oven and set on a baking rack to cool. Cool for at least 30 minutes before serving.
Ohh I will have to try this recipe!