There’s a tradition in Texas Hill Country that I love this time of year-warm coated pecans. You can get them from street vendors or even in some restaurants. My favorite has always been pumpkin spice roasted pecans. Because, well, I love pumpkin everything.
But since I’m not currently in Hill Country, I really wanted to try and make my own. I mean, they can’t be that hard, right? It’s just some nuts, seasonings, oil…or egg white…right?
Let me tell you, I went through quite a few rounds before I figured this whole roasted nuts thing out. And though delicious, the results were definitely not gift worthy…until this past weekend, that is. I finally got the ratios right, and my roasted pecans were just sweet and spicy enough to be devoured in a single sitting.
All in the name of testing recipes, right?
Pumpkin Spice Roasted Pecans
- 4 cups whole pecans
- 1 egg white
- 1 tsp water
- 1/2 cup coconut sugar
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- Preheat your oven to 350 degrees, and wrap a rimmed baking sheet in aluminum foil.
- Combine the sugar, salt, and pumpkin pie spice in your food processor and pulse until finely ground.
- In a large bowl, beat your egg white and water gently, and add your nuts. Toss to coat well. Add the sugar mixture to your nuts, and toss to coat.
- Spread your nuts out on your pan. Bake for 30 minutes, turning every 10 minutes to prevent burning. Serve hot, or allow to cool and enjoy!
These would be so easy to toss into a cellophane bag and stick in a stocking, or even a cute to-go box! If you don’t like pecans, you can use any nuts you like-I just prefer the sweetness of pecans to most everything.
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