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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
This recipe is:
Quick
Nutritional Facts 1/3 cup equals 383 calories, 34 g fat (7 g saturated fat), 20 mg cholesterol, 54 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Candied Pumpkin Spice Pecans in Simple & Delicious October/November 2011, p38
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Reviewed on Nov. 06, 2012 by Mrs_T
I just made these for a friend's birthday and they were a hit! Instead of using pecans, I used a can of mixed nuts which I had on hand. Pecans are so expensive right now that I just couldn't buy them. The mixed nuts worked well. I had just over three cups of nuts, so I made 1.5 times the recipe. I thought they seemed a little bit greasy too, so after they had set up on the foil I transferred them to paper towels. All in all a very good recipe and one I would definitely make again.
Reviewed on Dec. 20, 2011 by LaurainKs
I must have done something wrong, because these turned out all sugary...like being coated in brown sugar. I put the butter and sugar in the pan at the same time. Was this my mistake? I didn't turn the heat up too high, but things just didn't go right. They still taste okay, but are very messy to eat! I just hate wasting expensive pecans!
Reviewed on Dec. 08, 2011 by jkbeachdream07
Make sure that you are using 1/2 stick of butter, not a whole stick. They are a bit greasy, but not too bad, the caramelization needs the butter. The sugar dissolves without water, you just need to let it melt long enough to turn light brown in color. Yes, the mixture likes to slide off the pecans, but pouring them out onto a pan and letting them cool, whatever caramelization is sitting on them or the pecans are sitting in will wind up sticking to them after they cool and it hardens.
Reviewed on Dec. 03, 2011 by krystanko
Sugar needs water in it to disolve. WAY too much butter. A few made me sick! Replace water for some of the butter and would be a better recipe
Reviewed on Nov. 28, 2011 by aeg2t
Although these nuts tasted good enough, I thought the recipe wasn't detailed enough. Mine turned out like brittle and were very greasy from too much butter. It may have been the way I cooked them, since candy making can be very particular.
Reviewed on Nov. 16, 2011 by kayakbabe1
The sugar did not stick to the pecans, even though I followed the recipe step by step.
Reviewed on Nov. 08, 2011 by hmweaver
Easy and a great idea for a gift for Christmas.
Reviewed on Oct. 31, 2011 by jkbeachdream07
I am the creator of this recipe, and in making it again, I would like to add a few things I noticed, to hopefully keep people from burning the sugar in the candying process. I turn the heat up to medium low to melt the butter, then I add the sugar and turn it up to medium. Once it begins to bubble and get frothy, I turn the heat back down to medium low. Stir occasionally, until the mixture is smooth (sugar has melted) and it is caramel in color. I am afraid that if you let it get too dark the sugar will burn for you. Once the pie spice is mixed in, you will get that dark red color. Make sure you spread the nuts out well on the foil or else they will be harder to break apart (as I found out in trying to make 5 batches for a party). I hope these tips come in handy for anybody candying for the first time. I had never done it before in the process of creating this recipe and actually did it accidentally. I hope you enjoy!!
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