Pumpkin Spice & Maple Candied Pecans

Welcome to my new blog! Every blog has to start somewhere, right? Well this is my first post and it won't disappoint. (It's hard to be disappointed when the recipe contains the words pumpkin and spice!) Thanks for visiting my page. Enjoy the recipe!

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Remember those candied pecans that are so popular at Christmas time? Well now it's time to bring them in season even earlier. Welcoming fall tastes so good!

Pumpkin Spice & Maple Candied Pecans
From Trisha's Kitchen

3 c. pecan halves
3 Tbsp. Earth Balance buttery spread
3 Tbsp. brown sugar
5 Tbsp. pure maple syrup
3 Tbsp. pumpkin puree
2 tsp. pumpkin pie spice


-Preheat oven to 350 degrees. 
-If the pecans are not already toasted, toast them in the oven on a baking sheet until aromatic (about 8-9 minutes).
-While the pecans are toasting, melt the Earth Balance on the stovetop then add brown sugar and maple syrup and stir occasionally until bubbling. Turn heat to low to maintain a gentle bubbling.
-Stir in the pumpkin puree and pumpkin pie spice, and continue stirring constantly for 3 minutes.
-When the pecans are done toasting add them to the stovetop and stir on low heat for 3 more minutes.
-On a parchment paper-lined baking sheet, bake the pecans at 350 degrees for 10 minutes, stirring halfway through.
-Let the pecans cool to room temperature then break them apart and store in an airtight container or just eat them up then and there!