What fills your kitchen with a wonderful aroma of fall spices? I’ll tell ya…pecans toasted in an oven with just the perfect touch of spices and brown sugar. I was playing around in the kitchen and decided to make some of these. I figured they would be great to just snack on, or in a batch of homemade pumpkin ice cream or something. Well this batch never made it to any ice cream, but they sure were good.
Here’s how I made this quick and easy snack…
First I buttered a cookie sheet…
Then I added an egg white, brown sugar, salt and Pumpkin Pie Spice to a medium bowl…
And whisked all the ingredients together…
Next I added some pecans to the bowl and mixed them in…
Then I spread them on the buttered cookie sheet and baked them for about 20 minutes, and let them cool…
How quick and easy!!! is You can eat them as a snack, use them to garnish frosting on some yummy pumpkin cupcakes, mix them into some Pumpkin Ice Cream, or place them in a cute bag and give them as a gift…
Make and enjoy these!
Cindy @ My Country Table
Lightly toasted pecans, coated with a perfect blend of spices, salt and sweetness.
- 1 egg white
- 2 tablespoons light brown sugar
- 1/4 teaspoon Pumpkin Pie Spice
- 1/8 teaspoon salt
- 1 cup pecan halves
- Preheat oven to 300 degrees.
- Liberally butter a cookie sheet and set aside.
- Add the egg white, brown sugar, Pumpkin Pie Spice and salt to a medium bowl and whisk to combine. Add the pecans and toss to evenly coat the pecans.
- Bake for 10 minutes, turn with a metal spatula and bake an additional 10 minutes.
- Immediately transfer the pecans from the cookie sheet to a bowl.
- Store in an airtight container.
- I double this recipe to make two cups, because they don’t last long.
- Pecans will stay fresh for up to one week, or two weeks in a refrigerator.
- Serving Size: 4