- 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.
Reviews forCandied Pumpkin Spice Pecans
"I should have read the reviews before I made this recipe, pecans are expensive so hopefully I can save someone from wasting their money on this recipe. I followed the directions exactly as written but when I poured the sugar mixture onto the pecans it did not coat them at all. The sugar mixture clumped together. I stirred and stirred them trying to get the sugar to stick to the pecans but that didn't happen. I was making these for a party I am having and unfortunately I am not going to be able to serve them. After they cooled I went through and picked out the big clumps of sugar. The pecans are still edible so it wasn't a complete loss."
"I wasn't sure if I should give you 5 stars or none! I made this exactly as written and it turned out like a brittle. It was so delicious I ate the whole batch myself in 2 days! Okay, trying to lose weight here, so this recipe does NOT help with that!! Thanks though for a great recipe."
"this was far from greasy and a hit at the office party thanks for the recipe!"
"Will not make this recipe again - too greasy and far too many calories! These are much better if you use the traditional method of making candied pecans. Coat the nuts with 1 egg white that you've whisked until frothy. Then toss them in the sugar spice mixture to completely coat them, and then bake the nuts in a single layer on a sprayed sheet pan at 350 degrees for 30 minutes, tossing every 10 minutes or so until they are lightly toasted. Spread them on waxed or parchment paper to cool completely and store in an airtight container. They're crunchy and stay that way, and are far lower in calories since you don't use butter."
"Caramelizing sugar is a term most often applied to melting sugar until it becomes a caramel color liquid. Caramelized sugar is simply a mixture of sugar and water cooked until it becomes syrupy and darkens, and reaching a temperature from 340 to 350 degrees F.Learn how easy it is to caramelize sugar for topping your flans, making caramels, and other desserts. The technique varies on what you're using the caramel for, so care should be taken to note in your recipe what kind of caramel is called for. For example, the caramel needed for caramel candies is much less cooked than what's needed for spun sugar.Always caramelize sugar in small batches, starting with no more than 2 cups of sugar. The recipe below is for a small batch, as would be needed for a flan. IMPORTANT: A cook must have enough time to stand right by the pot as the process is going on.caramalized sugarCheck out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.How To Caramelize SugarRecipe Type: Condiments and Sauces, SugarYields: serves manyPrep time: 10 minCook time: 10 minIngredients:1 cup granulated sugar2 tablespoons waterDrop of fresh-squeezed lemon juice, optionalEquipment:Always start with a clean pan and utensils, as any dirt or debris can cause crystals to form around itHeavy-bottom, high-sided saucepanWood spoon or silicone spatulaPrepare Caramel:In a heavy-bottom, high-sided saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening. NOTE: I find that by maintaining a low heat on my stove, I have more control over the caramelizing process, as it is really easy to burn.Cook, stirring constantly with a wooden spoon or silicone spatula, until sugar dissolves and mixture just begins to simmer. Sugar melts at about 320 degrees F. and will turn to a clear liquid at that temperature.After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. NOTE: Boiling times will vary according to different stove tops and other factors.If using a digital instant-read thermometer, the temperature on your cooking thermometer should register a final temperature of approximately 340 to 350 degrees F. and the syrup should have a golden brown (light amber) color. Watch the changing of the color and the temperature carefully as it can go past the light brown stage quickly and burn. NOTE: If you think it?s close to being done but are scared of burning it, you can take it off the heat and it will finish due to the residual heat. Immediately remove from heat .This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.Set aside and let cool. To stop the caramel from cooking, some recipes have you dip the bottom if the pot in ice water for 10 seconds. Stir in 1 Tablespoon of butter. 1 teaspoon of pumpkin pie spice and 1 teaspoon of pure vanilla. Stir in Pecan or your favorite nuts or fruits.Pour mixture out on well buttered cookie sheet to cool. enjoy."
"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."
"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!"
"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."
"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"
"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."