Candied Pumpkin Seedsor Pecans Recipes

CANDIED PUMPKIN SPICE PECANS

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.

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 SEEDS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
• Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

CANDIED PUMPKIN SEEDS(OR PECANS)

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.

CANDIED PUMPKIN SPICE PECANS

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.

CANDIED PUMPKIN SEEDS

Steps:

• moisten pumpkin seeds with juice, mix sugar with spices
• stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.
• bake at 350f for 6 min, stirring once in the middle. cool well on sheet than break up into small clusters.