Pumpkin Spice Candied 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 PIE SPICED CANDIED PECANS

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.

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!

PUMPKIN PIE SPICED PECANS

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.

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.