Pumpkin-this, Pumpkin-that… Take a (mini) break from your pumpkin-everything with this deliciously sweet treat!
These pecans are magical during the holidays. They’re the perfect topping with whipped cream on pumpkin pies, cakes and those sweet potato casseroles. Or you can snack on this sweet, crunchy treat with a glass of wine or champagne. Looking for a quick gift? Put them in a bag with a pretty bow and you’ve got a great hostess gift. Dish them out on Halloween as a healthier, Halloween treat! We love it.
Pumpkin Pie Pecans
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1 Tablespoon brown sugar
¼ teaspoon kosher salt
¼ cup sugar
1 egg white
3 cups pecan halves (you could of course add other nuts such as cashews and almonds if you like)
(can add ¼ teaspoon cayenne pepper to give pecans a bit of a kick!)
Preheat oven to 300 degrees
In a large plastic bag mix all the spices and sugar together and set aside. Whisk egg white until frothy in texture. Pour egg white over pecan and toss well. Add pecans to sugar and spice mixture in plastic bag and shake until pecans are completely coated. Spray baking sheet with canola oil and spread pecans on pan. Bake for 30 minutes, remove pan from oven and loosen pecans from pan. Let cool before serving
