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!
Pumpkin pie spiced pecans
Print Recipe
Pin RecipeIngredients
- 2 tbsp sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 2 tbsp water
- 2 tbsp honey
- 2 tsp canola oil
- 5 cups pecan halves
- heavy sprinkle of cinnamon sugar or just cinnamon
Instructions
- Preheat the oven to 325 degrees.
- 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.
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Failing at a photography project isn’t really failing at all
Renee
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
🙂
Khushbu
Omg this is perfect for fall and pumpkin season..I can’t wait to try..ur pics looks amazing
Katherine Elizabeth
These look absolutely delicious! Any idea how long they store? Would they last a month?
Matilda
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