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Pumpkin Pie Spiced Pecans

 Pumpkin Pie Spiced Pecans
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
20 ServingsPrep: 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.
Nutritional Facts: 1/4 cup equals 202 calories, 20 g fat (2 g saturated fat), 0 cholesterol, 59 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein.