Hope everyone has been having a good week so far. My house has once again come down with a cold. Those slimy germs have been never ending this year. I guess that’s what happens when kids start school for the first time and are surrounded with germs. I think they have been sick more since they have started school then they have been healthy. This time those germs have hit me too so I haven’t been feeling 100%. Sore throat and achy….not a good combination especially when your trying to save vacation days at work so you can take them when the kids are out for 2 weeks over the holiday break. With all that being said I’m going to keep this post short guys. Sorry about that but all I want to do right now is go crawl and bed and shut my eyes, but before I do that I have to say these pecans are super yummy. When Fall comes around my husband always asks for “my pecans”. I make them several times throughout the fall and winter months and within days they are usually all gone. That is with him being the only one eating them too. The girls however have now discovered pecans and love them and ask for them all the time now. This past weekend I decided to make a new version adding a few of my favorite things like maple syrup, cinnamon, pumpkin butter, and pumpkin pie spice. These are super yummy and smell even more yummy when they are baking in the oven. The key to these pecans is baking them until then are just right. It’s hard to tell sometimes when they are ready. The goal is to make sure they are crunchy after they have cooled slightly. If they aren’t, you can always put them back in the oven to let them bake a little longer. These are a great treat for the Thanksgiving holiday that is quickly approaching. Especially for those that are hungry and dinner isn’t quite ready. The ones I made this weekend are already gone so I’ll be making these again so we can have them on turkey day. Enjoy everyone!!
Maple Pumpkin Spice Pecans
1/4 cup maple syrup
2 tablespoons pumpkin butter
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons coconut oil, melted
16 ounce package of pecan halves
Preheat oven to 325.
In a bowl, mix maple syrup, pumpkin butter, pumpkin pie spice, cinnamon, salt, vanilla powder, and coconut oil. Add pecans; mix well. Spread in a single layer on a rimmed baking sheet.
Bake pecans, for 30 to 40 minutes or until golden and fragrant. Turning often with spatula.
Note: I found vanilla powder at my local Whole Foods also.