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
- 3 tablespoons butter
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 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.
Originally published as Candied Pumpkin Spice Pecans in Simple & Delicious October/November 2011, p38
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