Candied Pumpkin Spice 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.

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

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(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.

SUGAR AND SPICE CANDIED PECANS

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.