Pumpkin Pie Spiced Pecans Recipe

5 6 7
Pumpkin Pie Spiced Pecans Recipe
Pumpkin Pie Spiced Pecans Recipe photo by Taste of Home
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Pumpkin Pie Spiced Pecans Recipe

Read Reviews
5 6 7
Publisher Photo
I usually make at least two batches of these nuts at a time and package in containers to give as gifts. —Tari Ambler, Shorewood, Illinois
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 1-1/4 pounds pecan halves (about 5 cups)

Directions

Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat.
Transfer to an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container. Yield: 5 cups.
Originally published as Spiced Pecans in Healthy Cooking December/January 2009, p9

Nutritional Facts

1/4 cup: 202 calories, 20g fat (2g saturated fat), 0 cholesterol, 59mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 2g protein.

  • 2 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 1-1/4 pounds pecan halves (about 5 cups)
  1. Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat.
  2. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container. Yield: 5 cups.
Originally published as Spiced Pecans in Healthy Cooking December/January 2009, p9

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Reviews forPumpkin Pie Spiced Pecans

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mpsmb User ID: 5511972 107057
Reviewed Dec. 31, 2010

"Delicious and healthy! My favorite nut recipe."

MY REVIEW
kriserickj User ID: 4672159 180649
Reviewed Nov. 21, 2010

"I use stevia instead of sugar/honey, and mix almonds with the pecans. So yummy, I have made it twice!"

MY REVIEW
lisa53202 User ID: 1079567 95868
Reviewed Nov. 9, 2009

"These are mildly spiced/sweetened. My husband really likes them."

MY REVIEW
morine3 User ID: 940477 175974
Reviewed Oct. 16, 2009

"My kids loved these nuts"

MY REVIEW
MargeAZ User ID: 1297434 175973
Reviewed Dec. 4, 2008

"Pecans can be very expensive. You could substitute walnuts or almonds."

MY REVIEW
vscreations User ID: 142102 175903
Reviewed Nov. 24, 2008

"thank you Tari for a delicious recipe. My first batch was devoured at our monthly senior dance. I'm getting ready to make more for holiday gifts."

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