Candied Pumpkin Spice Pecans Recipe

By CarolineNGa

Will not make this recipe again - too greasy and far too many calories! These are much better if you use the traditional method of making candied pecans. Coat the nuts with 1 egg white that you've whisked until frothy. Then toss them in the sugar spice mixture to completely coat them, and then bake the nuts in a single layer on a sprayed sheet pan at 350 degrees for 30 minutes, tossing every 10 minutes or so until they are lightly toasted. Spread them on waxed or parchment paper to cool completely and store in an airtight container. They're crunchy and stay that way, and are far lower in calories since you don't use butter

Ingredients

• 3 tablespoons butter
• 1/2 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups pecan halves

Details

Servings 6
Preparation time 5mins
Cooking time 15mins
Adapted from tasteofhome.com

Preparation

Step 1

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.
Yield: 2 cups.