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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!
