Pumpkin Spice Candied Pecans Recipes

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CANDIED PECANS



Candied Pecans image

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!

Provided by Jennifer Segal

Categories     Appetizers

Time 15m

Yield Makes 2 cups

Number Of Ingredients 5

½ cup Confectioners' sugar
¾ teaspoon kosher salt
½ teaspoon cayenne pepper
4 teaspoons water
2 cups pecans

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
  • Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
  • Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
  • Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
  • Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

Nutrition Facts : ServingSize 1/4 cup, Calories 217, Fat 20 g, Carbohydrate 11 g, Protein 3 g, SaturatedFat 2 g, Sugar 8 g, Fiber 3 g, Sodium 178 mg, Cholesterol 0 mg

PUMPKIN PIE SPICED CANDIED PECANS



Pumpkin Pie Spiced Candied Pecans image

These easy Candied Pecans feature the delicious holiday flavor of pumpkin pie! Perfect for snacks, appetizer buffets, and as last-minute homemade gifts! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Snacks

Time 27m

Number Of Ingredients 7

2 tablespoons packed brown sugar
2 tablespoons water
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon kosher salt
1 cup pecan halves

Steps:

  • Preheat oven to 275°F.
  • In a small bowl, combine brown sugar, water, pumpkin pie spice, vanilla, cinnamon, and salt, stirring to combine (don't worry that the sugar and salt won't be completely dissolved). Set this at-the-ready, next to your stove, because this recipe goes really quickly.
  • In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
  • Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
  • Spread the pecans on a sheet pan lined with parchment paper.
  • Place the pan in the oven for 15 minutes.
  • Remove from oven and allow to cool.
  • Once cooled, you can break the nuts apart, if needed.
  • Enjoy immediately or store in an airtight container.

Nutrition Facts : Calories 202 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 65 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

PUMPKIN-SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS RECIPE



Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans Recipe image

Candied pecans and a rich, buttery icing turn a simple pumpkin Bundt cake into a grande finale dessert. For the smoothest texture and most impressive presentation, make sure the icing is still warm when you spoon it over the cake. Pick out your favorite cake stand and put this beautiful Bundt cake on display at your next party.

Provided by Pam Lolley

Categories     Bundt Cakes

Time 3h

Yield Serves 12

Number Of Ingredients 23

1 cup salted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/2 cups canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole buttermilk
1 cup chopped toasted pecans
Shortening
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
pinch salt
1 cup roughly chopped pecans
1 cup packed light brown sugar
1/3 cup heavy cream
1/4 cup salted butter
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
  • Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.
  • Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
  • Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
  • Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

PUMPKIN PIE SPICED PECANS



Pumpkin Pie Spiced Pecans image

My grandmother gave me this recipe. It's so simple and easy to do. It is easily adjusted to make larger quantities, and it's very yummy - a nice reminder of the holidays. These can also be used as garnish for the top of pumpkin pies, on anything with whipped topping, and as an ice cream topping. I think they'll store indefinitely, but honestly, they rarely last past the first day in my house! Enjoy!

Provided by T-Logan

Categories     Lunch/Snacks

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 7

2 1/2 cups shelled whole pecans (or nut of your choice)
1/2 cup sugar
1 teaspoon pumpkin pie spice
1 egg white
1/4 teaspoon ginger, to taste
1/2 teaspoon nutmeg, to taste
1/4 teaspoon cinnamon, to taste

Steps:

  • Mix nuts in with egg white.
  • Add sugar and spices.
  • Spread on a shallow pan sprayed with Pam or greased (I use stoneware, no greasing required).
  • Bake at 250 degrees for 25 minutes.
  • Cool on wax paper.
  • Store in airtight container.

Nutrition Facts : Calories 851.8, Fat 71.5, SaturatedFat 6.3, Sodium 22.5, Carbohydrate 54.8, Fiber 9.8, Sugar 44.2, Protein 10.6

PUMPKIN PIE SPICE PECANS



Pumpkin Pie Spice Pecans image

These candied pecans flavored with maple syrup and pumpkin pie spice make a great snack.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 45m

Yield 16

Number Of Ingredients 4

2 cups whole pecans
2 tablespoons real maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
  • In medium bowl, stir all ingredients until well blended. Spread in pan.
  • Bake 10 minutes; stir. Bake 10 to 15 minutes longer, stirring every 5 minutes, until toasted. Cool completely, about 30 minutes.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 2 g, TransFat 0 g

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