These are the easiest Candied Pumpkin Spice Pecans you will ever make! This pecan recipe took 2 minutes to prep and under 10 minutes to complete using the stove top. It is a must for snacking, salads and holiday treats!
I’m still trying to prolong the pumpkin spice season! It seems to pass quicker and quicker every year. I’m the one going to Starbucks in December asking if they still have a jug of pumpkin spice in the back! (Sometimes they do…)
Our house is now only approximately 40% tripping hazard and getting to look more relaxing and less like not 1 thing is where it belongs. Moving is stressful.
Between unpacking and painting I am always looking for a sweet treat that is no fuss and easy to snack on the go. These Easy Candied Pumpkin Spice Pecans so hit the spot. I could have used just cinnamon but the addition of a bit of ginger, cloves and nutmeg to them is so so good I don’t think i’d ever go back to just cinnamon! They are delicious!
Some Tips and Tricks for Candied Pumpkin Spice Pecans
- Use Raw Pecans not salted or roasted or the flavour could be very different!
- Toss pecans in the melted butter before adding sugar and spices! If you do the sugars FIRST it won’t stick and coat the pecans the same.
- Melt the butter on medium heat so the sugar doesn’t burn.
- Keep stirring the sugars and vanilla as it would burn if left untouched!
- The pecans will keep sealed in a bag or container at room temperature for up to a week! Make sure they are completely cooled before storing!
I hope you enjoy these as much as we did!
Try more great snacks!
Chewy Pumpkin Chocolate Chip Cookies
Easy Tomato Bruschetta
Sour Cream Chive Dip
Candied Pumpkin Spice Pecans
Easy Candied Pumpkin Spice Pecans take only minutes to make on the stove top for a delicious snack or in a salad!
Ingredients
- 4 tbsp salted butter
- 2 cups Pecans, whole
- 1/4 cup light brown sugar lightly packed
- 1 tsp vanilla extract
- 1 tsp pumpkin spice *can use just cinnamon if preferred
Instructions
-
Place the butter in a skillet on the stove top. Heat until melted.
-
Add the pecans and toss until coated in butter.
-
Sprinkle brown sugar, pumpkin spice and vanilla over the pecans and toss until well coated and no sugars remain on the bottom of the pan.
-
Continue to heat and toss the pecans for an additional 3 minutes until all the butter and sugar is stuck to the pecans.
-
Remove from heat and spread the pecans on a parchment lined baking sheet until cool. Approximately 10 minutes.
-
Pecans can be stored at room temperature in a sealed container for up to a week!
