‘Tis the season for every food blogger to bemoan their obsession with Fall spices and pumpkin… and this will be no exception. I’m in the “go Fall!” camp, too. I’m starting out this season slowly with an easy pumpkin pie-spiced recipe. Cinnamon, nutmeg, ginger, and allspice are a pretty rad combo with nuts. I chose the big and meatiest nut to cover in goo: the pecan!
Choosing pecans comes with a small caveat of keeping an eye on the nuts as they’re baking. Pecans can scorch more easily than other nuts. You might want to roast almonds, for instance, for about 18-20 minutes, but I wouldn’t go over 15 for pecans.
You may want to portion these out in baggies, too, since they tend to be addictive and are already a little caloriffic due to their nut status. It’s so easy to snag a couple and forget you ate them.
Here’s how easy they are to make:
- 2 cups of raw pecans (or nut of your choice)
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp stevia or other sweetener of your choice
- 2 tbsp butter, melted
- 1 tsp of vanilla extract
- 1/2 tsp salt
- Optional: English Toffee-flavored sugar free Torani syrup
- Preheat the oven to 325 degrees.
- Line a cookie sheet with parchment.
- Place pecans in a bowl and add cinnamon, pumpkin pie spice, butter, vanilla, sweetener, and the optional SF Torani syrup. Toss to coat.
- Spread the nuts evenly on the cookie sheet and sprinkle with salt.
- Bake for 15 minutes.
- Let cool and enjoy with ice cream, on oatmeal, as a crust for a cheese ball, with some manchego cheese (great with most cheeses), or on their own!