Pumpkin Pie Pecans

Pumpkin Pie Pecans
From the Honeymoon Kitchen

Merry Christmas from the HMK!  This year we were inspired by our recent success with spiced pecans to create a festively seasoned pecan for our holiday gifts.  Well, I say “we” loosely, as John is adamantly against large batch food gift creation.  But he did sit at the kitchen island and play on his computer while I made them, so I guess he was sort of involved.  And regardless of his hesitation, this year was much smoother sailing than last year‘s “find 40 Ball jars 3 months after canning season” fiasco.  These nuts are actually really easy to make (and package), with the exception of one complication.  Trying to make so many at once, I mixed the sauce in advance, and didn’t get around to baking the last batch until about an hour later.  As it turns out, the egg whipping step in the very beginning is what makes the nuts crispy instead of soggy and stuck together.  By the time the last batch went in, the egg whites weren’t foamy anymore and they didn’t come out quite right.  Luckily, chances are you won’t make 22 cups of pecans any time soon, thus avoiding this little problem.

Hopefully I had a chance to see many of you in person this Christmas to deliver your pecans, but if not you’ll just have to get on this recipe yourself!

Merry Christmas from Tera, John, Ralph and Lucy

Ingredients

  • 2 egg whites
  • 1 1/2 tsp salt
  • 3 Tbsp sugar
  • 3 Tbsp brown sugar
  • 2 Tbsp pumpkin pie spice
  • 1 Tbsp ground ginger
  • 2 tsp honey
  • 4.5 cups pecans
  • 3 Tbsp butter, melted

Preparation

  1. Preheat oven to 325 degrees.
  2. Use a hand mixer to beat egg whites and salt until foamy.  It should only take about 10 seconds.  Add sugar, brown sugar, pumpkin pie spice, ginger and honey and continue to beat just until combined, about 10 more seconds.
  3. Fold in pecans and melted butter with a mixing spoon.
  4. Spread nuts out in a single layer on a baking sheet lined very well with foil.
  5. Bake 30 minutes, stirring every 10 minutes.  Remove from oven and let stand 20 minutes.  They will seem gooey at first, but they’ll harden as they cool.
  6. Store in a airtight container.

Makes 4.5 cups pecans.

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2 Responses to Pumpkin Pie Pecans

  1. Doreen Dodero says:

    I’m enjoying the nuts in the morning with my coffee. I even tried them on a waffle, which turned out to be a great addition. Yum

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