The candy corn and Halloween merchandise have been in the stores for weeks. Kids are back at school. Now finally in New England we are starting to see the true first signs of the fall season. This last week the early mornings have been crisp and chilly. Apple picking season is in full swing. On the road this weekend I saw the first trees with red, gold, and orange leaves. Though fall is by far my favorite season and I love all of its flavors, I have been somewhat immune to the pumpkin spice craze. I am happy to have pumpkin bread or pumpkin pie, but I don’t know that I need pumpkin spice candy, yogurt, or coffee. If I am going to have something with pumpkin spice, generally I want some pumpkin with it.
This year, though, the pumpkin spice frenzy got me thinking about ways it might complement other fall ingredients. Once I found a pound of pecans that needed to be used, I knew I had my pumpkin pie spice treat. These pecans are addictive. They have just the right amount of pumpkin pie spice so as not be overwhelmed by it, and have a hint of maple. They might have made a pumpkin pie spice convert of me.
If you are looking for more pumpkin ideas, check out our Pinterest board, It’s the Great Pumpkin!, for all sorts of pumpkin recipes.
- ¼ cup granulated sugar
- ⅛ cup maple sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- 1 egg white
- 1 Tablespoon vanilla extract
- 3 cups of pecan halves
- Preheat oven to 250 degrees.
- Line a large cookie sheet with foil. Spray lightly with cooking spray.
- Mix dry ingredients in a small bowl.
- Whisk egg white and vanilla in a large bowl until foamy.
- Add nuts to egg white mixture and toss to coat evenly.
- Sprinkle spice mixture over nuts and toss again so that nuts are evenly coated.
- Spread nuts in a single layer on cookie sheet.
- Bake for one hour, stirring twice.
- Remove from oven to cool, stirring gently so the nuts break apart.
- Cool and serve.