PUMPKIN PIE SPICED PECANS
I usually make at least two batches of these nuts at a time and package in containers to give as gifts. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat. , Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 202 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
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
SPICED PUMPKIN PECAN BREAD
Moist, deliciously spiced, and perfectly sweet! This Spiced Pumpkin Pecan Bread is the perfect slice during the autumn season.
Provided by Traci
Categories Breads
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Spray a 9 inch loaf pan with baking spray. Set aside.
- In a large bowl whisk together flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- In a medium bowl, combine eggs, vegetable oil, pumpkin, and milk. Mix well.
- Add wet ingredients to dry ingredients.
- Mix only until blended. Do NOT beat.
- Stir in pecans.
- Pour into prepared pan.
- Bake for 60 minutes, or until bread tests done.
- Combine powdered sugar, milk, and vanilla in a small bowl.
- Beat until smooth,
- Spread on top of cooled bread.
Nutrition Facts : ServingSize 1, Calories 527 kcal, Carbohydrate 56 g, Protein 7 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 63 mg, Sodium 402 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 11 g
PUMPKIN PIE SPICED PECANS
My grandmother gave me this recipe. It's so simple and easy to do. It is easily adjusted to make larger quantities, and it's very yummy - a nice reminder of the holidays. These can also be used as garnish for the top of pumpkin pies, on anything with whipped topping, and as an ice cream topping. I think they'll store indefinitely, but honestly, they rarely last past the first day in my house! Enjoy!
Provided by T-Logan
Categories Lunch/Snacks
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Mix nuts in with egg white.
- Add sugar and spices.
- Spread on a shallow pan sprayed with Pam or greased (I use stoneware, no greasing required).
- Bake at 250 degrees for 25 minutes.
- Cool on wax paper.
- Store in airtight container.
Nutrition Facts : Calories 851.8, Fat 71.5, SaturatedFat 6.3, Sodium 22.5, Carbohydrate 54.8, Fiber 9.8, Sugar 44.2, Protein 10.6
PUMPKIN PECAN CRUNCH
It's the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream.
Provided by McCormick Kitchens
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
- Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
- Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.
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