Pumpkin Spice Pecans

This treat was born out of necessity. I found Pumpkin Spice Almonds at my local Wegman's, but then discovered they have dairy. Ugh. Milk allergy here. Sadly, I brought them home to my punkin' lovin' husband, because I couldn't eat a single one. 

I knew the recipe had to be hacked! I used goat's milk butter here, but if you don't have a dairy allergy you can just use regular butter or a light cooking oil. 

This recipe makes a great snack for me: a quick handful of pumpkin spice magic without the loads of sugar and dairy you'd find in store-bought spiced nuts!

- Jenn


Here's what you'll need!

INGREDIENTS

4 c. pecan halves

2 Tbs. melted unsalted butter (I used goat butter; you could also use a light cooking oil)

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 tsp. brown sugar

DIRECTIONS

1. Pre-heat the oven to 250°. Prepare a rimmed baking sheet by lining it with parchment paper.

2. In a small bowl, melt the butter. (I melt mine for around 30 seconds in a microwave-safe container.) In a separate small bowl, mix the spices together.

3. Place pecans on the prepared baking sheet. Drizzle the melted butter over the top and mix with your hands until the pecans are well-coated. Then, sprinkle on the spice mixture on top and toss again until they are all coated. Spread the pecans out on the pan.

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4. Bake at 250 degrees for 10-12 minutes until the butter starts to sizzle and the nuts are lightly toasted. Let them cool and serve at room temperature.

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