Pumpkin Spiced Pecans
Add the pecans. Stir again until they are all coated and gooey.
Take out a large, rimmed cookie sheet. Cover the surface with parchment paper. Spray the parchment paper with oil. Olive oil or butter-flavored oil will work.
Spread the pecans across the cookie sheet. Don’t let them stay bunched up or they won’t cook correctly.
Bake 30 minutes and then stir them. Bake 15 to 30 minutes more until you begin to see some of the pecans are getting brown edges.
Cool completely. If you try to eat them too early you can really burn your tongue.
Store in an air-tight container for up to five days, but if your crowd is like mine, they won’t last that long.
Optional: *My husband loves everything with some zing to it. I set aside a small batch of these for him and very lightly sprinkle them with cayenne before they cool off. He loves them. You get the sweet/hot mix this way.
Enjoy!
Cheers,
Zola
