PumpkinFest 2014 is in full swing in my kitchen.
I’m cranking out pumpkin recipes left and right.
But you know where it’s not in full swing? My coffee cup.
At the grocery store the other day I was more than a little distressed to find out that they had nary a one pumpkin spice coffee creamer stocked. Starbuck’s starts selling Pumpkin Spice Lattes in freakin’ August, and there’s no pumpkin creamer around in almost October?! I settled for hazelnut and it’s just not good. I guess I’ll suffer through the bottle and then take the very important pumpkin coffee creamer responsibility on myself, and create a recipe.
-sigh- okay, I’ll try to stop being that predictable girl obsessed with all things pumpkin and Fall.
These pecans, though? They’re kind of amazing. And your house is going to smell amazing when you’re making them. The recipe for them is based off of my favorite granola recipe of all time, because the coating is so flavorful, and gets super crunchy!
By the way, these are not “pumpkin spice” pecans, as in only the flavor of pumpkin pie spice. These have actual pumpkin in them! I considered calling them “pumpkin pie pecans,” but then I felt like without some pie crust in there somewhere, it was a lie, haha!
These would make a great hostess or holiday gifts all packaged up. I packed mine into the same cone-shaped bags I used at my first craft show. It’s simple, but cute!
Oh, and these are addictive. Like…really addictive. Try to eat just one; I dare you. I may have stood over the stove and shoved around a dozen into my mouth once they cooled off. It was really just going to be a taste test to make sure they were good, but…yeah…things got just a little out of hand.
Yield: about 3 cups
- 3 tbsp unsalted butter
- 1/4 to 1/2 tsp kosher salt (if you like salty go for 1/2 tsp, if you're sensitive to salt, go 1/4 tsp)
- 2 tsp pumpkin pie spice
- 1/4 cup pure pumpkin puree
- 2 tbsp golden brown sugar
- 2 tbsp real maple syrup
- 3 cups pecans
- Preheat oven to 325 degrees. Line a baking sheet with a silicone baking sheet or parchment paper.
- In a medium pot, melt the butter over medium heat. Add in the salt and pumpkin pie spice and cook for about 30 seconds. Add in the pumpkin, brown sugar, and syrup, and bring to a simmer for a minute or two.
- Remove from heat and stir in the pecans. Make sure they are fully coated and spread them onto the lined baking sheet.
- Bake for 25-30 minutes until browned and fragrant. As the pecans cool, they'll get crunchier.