PUMPKIN PIE SPICED CANDIED PECANS
These easy Candied Pecans feature the delicious holiday flavor of pumpkin pie! Perfect for snacks, appetizer buffets, and as last-minute homemade gifts! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Snacks
Time 27m
Number Of Ingredients 7
Steps:
- Preheat oven to 275°F.
- In a small bowl, combine brown sugar, water, pumpkin pie spice, vanilla, cinnamon, and salt, stirring to combine (don't worry that the sugar and salt won't be completely dissolved). Set this at-the-ready, next to your stove, because this recipe goes really quickly.
- In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
- Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
- Spread the pecans on a sheet pan lined with parchment paper.
- Place the pan in the oven for 15 minutes.
- Remove from oven and allow to cool.
- Once cooled, you can break the nuts apart, if needed.
- Enjoy immediately or store in an airtight container.
Nutrition Facts : Calories 202 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 65 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CANDIED PUMPKIN SPICE PECANS
You'll be tempted to take possession of the bowl and eat up all of these sweet and spicy nuts. Before you know it, they'll be gone! -Julie Puderbaugh, Berwick, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a large heavy non-stick skillet, melt butter over medium heat. Stir in sugar. Cook until mixture turns an amber color, about 3-4 minutes, stirring occasionally (mixture will separate)., Stir in pie spice and vanilla; add pecans. Reduce heat; cook and stir 3-4 minutes longer or until pecans are toasted. Spread onto foil to cool. Store in an airtight container.
Nutrition Facts : Fat 34 g fat (7 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 54 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 3 g fiber, Protein 3 g protein.
CANDIED PUMPKIN SPICE PECANS
Steps:
- Place the butter in a skillet on the stove top. Heat until melted.
- Add the pecans and toss until coated in butter.
- Sprinkle brown sugar, pumpkin spice and vanilla over the pecans and toss until well coated and no sugars remain on the bottom of the pan.
- Continue to heat and toss the pecans for an additional 3 minutes until all the butter and sugar is stuck to the pecans.
- Remove from heat and spread the pecans on a parchment lined baking sheet until cool. Approximately 10 minutes.
- Pecans can be stored at room temperature in a sealed container for up to a week!
PUMPKIN SPICE CANDIED PECANS
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar,(1 tsp) cinnamon, (1tsp) pumpkin spice, and salt together in a bowl.
- Place parchment paper on your baking pan.
- Whisk egg white and water together in a separate bowl until frothy. Add pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are coated evenly. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
- Once you take them out of the oven, stir them.
- Sprinkle 1 tsp of sugar, 1/2 tsp of cinnamon, and 1/2 tsp of pumpkin spice.
- Stir the pecans one last time to ensure that the are all coated.
- Let the pecans cool down for about 30mins and ENJOY!
CANDIED PUMPKIN SPICE PECANS
Yes, you need pumpkin spice pecans in your life.
Provided by Pam Lolley
Time 1h25m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F. Whisk egg white in a large bowl until foamy. Whisk in packed light brown sugar, vanilla extract, kosher salt, and pumpkin pie spice. Stir pecanhalves into brown sugar mixture until thoroughly coated. Place pecans in a single layer on a large rimmed baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake, stirring every 15 minutes, until pecans have browned and coating has set and started to harden, about 45 minutes. Remove from oven; cool completely on baking sheet, about 30 minutes. Store in an airtight container up to 5 days.
SUGAR AND SPICE CANDIED PECANS
Holiday Treats! Can them for gifts! Top Christmas cookies with them! Garnish a salad with them. Or just eat them as is yummy good. Decorate a cake or pumpkin pie with them. Ok you know what you better double the recipe!
Provided by Rita1652
Categories Fruit
Time 20m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Butter large cookies sheets.
- Heat in a saucepan melted butter, water and sugar till sugar is dissolved, add spices and pecans stirring till well coated about 3-5 minutes.
- Transfer to cookie sheet and bake until golden about 10 minutes.
- Cool store in airtight containers.
PUMPKIN PIE SPICE PECANS
These candied pecans flavored with maple syrup and pumpkin pie spice make a great snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
- In medium bowl, stir all ingredients until well blended. Spread in pan.
- Bake 10 minutes; stir. Bake 10 to 15 minutes longer, stirring every 5 minutes, until toasted. Cool completely, about 30 minutes.
Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 2 g, TransFat 0 g
CANDIED PUMPKIN SEEDS(OR PECANS)
A great little recipe adapted from Southern Living magazine. These are sweet, so you might want to reduce the sugar a little, starting at 1/3 cup.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 4 3/4 cups
Number Of Ingredients 6
Steps:
- Cook pumpkin seeds in a medium skillet over medium heat, stirring often, about 8-10 minutes or till puffed(don't brown). Watch closely so the don't brown. Move to a bowl.
- Combine sugar, brown sugar, paprika and salt. Set aside.
- Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on wax paper lined jelly roll pan(or cookie sheet).
- Bake at 350*F. for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.
Nutrition Facts : Calories 435.2, Fat 26.9, SaturatedFat 5.1, Sodium 384.2, Carbohydrate 41.2, Fiber 2.8, Sugar 30.4, Protein 14.5
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