Yes, you need pumpkin spice pecans in your life.

Pam Lolley

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Credit: Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Recipe Summary test

active:
10 mins
bake:
45 mins
cool:
30 mins
total:
85 mins
Yield:
6 cups
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Fall is prime time for pecans. You can buy them all year long, but autumn is when pecans come into season across the South on stately trees in yards, in the wild, and at orchards. These native nuts are rich in healthy fats, protein, and vitamins, but their sweet, buttery flavor is so wonderful that you probably don't need much convincing to enjoy them by the handful.

Once the fall season rolls around, we can't get enough of pumpkin spice. These Candied Pumpkin Spice Pecans channel all of our favorite seasonal flavors into one scrumptious snack. Coated with brown sugar, pumpkin spice, and the perfect pinch of salt, these nuts toast and crisp in the oven. Trust us when we say that they're absolutely addictive. Make sure your nuts are thoroughly coated with the sugar mixture, giving them all a nice crunch. Sweet, salty, nutty, and warm, these pecans are best enjoyed straight out of the oven.

Packaged in a cute seasonal mug, these pecans would make the perfect hostess gift. These pecans would be delicious stirred into chicken salad, sprinkled on top of a frosted cake, and as a snack all on their own. Pro tip: Store them in an air-tight container in the refrigerator or freezer so their natural oils don't turn rancid.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F. Whisk egg white in a large bowl until foamy. Whisk in packed light brown sugar, vanilla extract, kosher salt, and pumpkin pie spice. Stir pecanhalves into brown sugar mixture until thoroughly coated. Place pecans in a single layer on a large rimmed baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake, stirring every 15 minutes, until pecans have browned and coating has set and started to harden, about 45 minutes. Remove from oven; cool completely on baking sheet, about 30 minutes. Store in an airtight container up to 5 days.

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