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
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
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.
CLASSIC PUMPKIN PIE WITH CANDIED PECAN TOPPING
Make and share this Classic Pumpkin Pie with Candied Pecan Topping recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Roll and press crust into 9-inch glass pie plate .
- Do not bake .
- Heat oven to 350°F degrees .
- For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
- Mix well .
- Pour into unbaked pie crust.
- Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
- Do not overbake .
- Cool completely .
- Grease baking sheet lightly with shortening .
- For topping, combine granulated sugar and water in small saucepan .
- Cook and stir on medium heat until sugar dissolves .
- Increase heat .
- Bring to a boil .
- Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
- Stir briskly Spread quickly in thin layer on baking sheet .
- Cool completely Break into pieces .
- Sprinkle around edge of pie .
- (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .
Nutrition Facts : Calories 309.9, Fat 17.2, SaturatedFat 5.1, Cholesterol 72.8, Sodium 232, Carbohydrate 35.8, Fiber 1.8, Sugar 26.8, Protein 6.3
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