Gingerbread Candied Nuts Recipe
Gingerbread candied nuts for a quick and easy snack or for holiday gifting!
Servings: 8
Calories: 585kcal
Equipment
- Baking sheet
- Large pot
Ingredients
- 1 cup pecans or nuts of your choice
- 1 cup walnuts or nuts of your choice
- 1 cup almonds or nuts of your choice
- 1 cup cashews or nuts of your choice
- 1 cup ginger snaps or gingerbread cookies broken into small pieces
- 4 tbsp unsalted butter
- 3 tbsp molasses
- 4 tbsp brown sugar
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking, and set it aside.
- In a large pot over medium heat, melt the butter. Once melted, add the molasses, brown sugar, cinnamon, ginger, nutmeg, and a pinch of salt. Stir continuously until the sugar dissolves, and the mixture is smooth and glossy.
- Add the assorted nuts and broken ginger snaps to the pot. Toss until all the nuts and cookie pieces are evenly coated in the spiced syrup.
- Spread the coated mixture evenly across the lined baking sheet. Bake for 15–20 minutes, stirring once halfway through or look for the nuts to turn golden brown and for the syrup to bubble slightly.
- Remove the tray from the oven and allow the nuts to cool completely. The cookies may feel soft when warm, but they will harden as they cool. Once fully cooled, break apart any clusters and serve or store.
Nutrition
Calories: 585kcal | Carbohydrates: 41g | Protein: 13g | Fat: 44g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 604mg | Fiber: 7g | Sugar: 14g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 4mg