Ahhh… Fall is finally here! And with Fall comes crisp cold days, crunchy leaves, warm boots, and of course, PUMPKIN SPICE EVERYTHING!
Little Blue Plates is joining in the fun with these whole food, plant-based; oil-free PUMPKIN SPICE PECANS. (or almonds, cashews, walnuts, or any other nuts you love!)
Eat them sparingly as a fun Fall pick-me-up, or share the love by filling a mason jar with this sweet, nutrient packed treat. Add a cute tag, tied with twine, and you have an easy gift, ready to give to someone you love.
SO LET’S GET STARTED!
Begin by dry toasting your pecans (or other nuts) in a non-stick skillet, or cast iron pan. (No oil needed.) You want the pecans to be hot, so they start releasing their natural oils and begin to brown lightly. (Watch carefully though, as they can burn quickly.) Now, turn the heat OFF and add the syrup and spice mixture. Stir well to coat.
Turn the pecans out onto a parchment lined baking sheet to cool.(We couldn’t help adding a few fresh THYME sprigs to the baking sheet, (just for color) while waiting for the pecans to cool completely.)
Once the pecans have cooled completely, they are ready to serve, or you can store them in an air tight container. Or put them in a mason jar with a cute tag for fun, Fall gift giving!
I recently did a TV demo for our local appliance store, demonstrating how to make these Pumpkin Spice Pecans. Click here to watch the demo.
Pumpkin Spice Pecans
Welcome the flavors of Fall with these tasty Pumpkin Spice Pecans.
- 1/4 cup pure maple syrup
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1-2 pinches sea salt
- 2 cups shelled pecan halves (Shelled almonds, peanuts, walnuts or cashews will also work.)
- In a small bowl, stir together maple syrup, brown sugar, pumpkin pie spice, and sea salt. Set aside.
- Place a large shallow, non-stick skillet over medium heat. (We’ll be DRY TOASTING the nuts, so no oil is needed.) Add the pecans and stir frequently over medium heat, for 7-10 minutes, or until the pecans are lightly toasted and fragrant. (Watch closely and stir frequently, so they don’t burn.)
- When pecans are heated through and starting to brown, remove the pan from the heat. Pour the syrup mixture over the pecans and stir until all the pecans are well coated with the mixture. Turn the pecans out onto a parchment lined baking sheet, separating them and spreading them out and so they can cool.
- Once the pecans have cooled completely, they are ready to serve. Or to save for later, place them in an airtight container, such as a jar or zipper bag for storage. If desired, add a gift tag to your pecan filled jar for fun fall gift giving to those you love.
Find this recipe and other great plant-based recipes at http://www.LittleBluePlates.com