Ginger Spice Candied Pecans, for DIY Holiday Gifts
Serves: Scant 5 cups
  • Avocado or coconut oil
  • ¾ cup coconut sugar, available here
  • 2 tsp. cinnamon
  • ½ tsp. cardamom
  • ¾ tsp. salt
  • 1 egg white
  • 1 lb. (about 4 cups) pecan halves
  • ¾ cup cubed candied ginger (5 oz. by weight), available here
  • Arrowroot flour, for dusting (a teaspoon or two)
  1. Line two baking sheets with unbleached parchment paper, and grease the parchment with avocado or coconut oil. Preheat the oven to 250 degrees.
  2. In a medium bowl, whisk together the sugar, cinnamon, cardamom, and salt.
  3. In a large bowl, whisk the egg white until frothy. Toss in the pecans to coat. Then add the coconut sugar mixture, and toss to coat the pecans.
  4. Spread the pecans in a single layer on the baking sheets. Bake for about an hour and a half (90 minutes) until dry. They may be ever-so-slightly sticky, but will harden and crisp when cooled.
  5. While the pecans bake, chop the ginger into a fine dice. You may need to dust your knife with arrowroot powder to prevent sticking. Once chopped, toss the ginger with the tiniest bit (1/2 tsp. or so) of arrowroot powder to "seal" the sticky edges.
  6. Let the pecans cool, then toss them with the ginger pieces. Store in airtight jars. (I used 4 12-oz Ball jars) If making more than a few days in advance, I recommend storing in the freezer to preserve freshness.
Recipe by Empowered Sustenance at