Looking for an easy nibble to set out at your next party or to give as a sweet hostess gift? Check out these easy to make pumpkin pie spiced pecans.
Who's ready for fall?? ME ME ME ME!
Normally I'm kicking in my heels and dragging my feet to leave summer behind, but not this year. I'm more than ready to embrace all things pumpkins and spice.
I've got a super fun entertaining recipe I'm working on for you that will be coming soon, but one of the elements to the dish involved these fantastic pumpkin pie spiced pecans.
My good friend Renee made them for a book club party in 2010 and all these years later they remain one of my favorite party nibbles.
The great thing about them is they are super easy to make, last a long time, and are perfect for filling candy dishes during a party or for packaging up as hostess gifts for the holidays.
You start with the usual suspects: pumpkin pie spice, ginger, honey, sugar, canola oil, and lots and lots of pecans.
Not featured here is the cinnamon I dusted them with at the end because they smelled too gingery for my taste.
The prep time only takes 5 minutes or so and then they cook in the oven for 15 more minutes. You could pull these together even on the busiest of nights.
I sprinkled the tops with my cinnamon sugar mix I use for toast and it gave them just the right kick for the other recipe they'll be featured in.
I just couldn't wait to share these with you first!
These make an excellent party snack to place in bowls around the house or give as homemade gifts in pretty jars.
You could also sprinkle them over a store bought cheesecake for a crunchy cheesecake topping.
Pumpkin Pie Spiced Pecans
- 2 tablespoon sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 2 tablespoon water
- 2 tablespoon honey
- 2 teaspoon canola oil
- 5 cups pecan halves
- heavy sprinkle of cinnamon sugar or just cinnamon
- Preheat the oven to 325°F.
- In a small bowl, combine the sugar, pie spice, salt and ginger; set aside.
- In a large pot, bring the water, honey, and oil to a boil which will happen pretty quickly. Add the pecans and cook while stirring until all liquid is absorbed--about 1-3 minutes.
- Immediately sprinkle the reserved sugar mixture and toss to coat.
- Transfer the pecans to an ungreased baking sheet and spread into a single layer. Sprinkle with the cinnamon to taste. Bake for 15-20 minutes or until browned, stirring twice.
- Cool completely before storing in an airtight container.
Save This Recipe to Your Recipe Box
Find this delicious recipe next time you visit by saving it to your very own recipe box on my site. All your favorites stored in one easy place!
Do you need anything to keep it dry in a specific time? Because if not, the quality will go down after few days. hill climb racing
These look absolutely delicious! Any idea how long they store? Would they last a month?
Omg this is perfect for fall and pumpkin season..I can't wait to try..ur pics looks amazing
I love your photos; they look so cute in the jar with the blue ribbon! And I can't wait to see the next post