Super Quick Pumpkin Spiced Pecans
Bring holiday spice to your whole holiday dinner with this one versatile recipe for Super Quick Pumpkin Spiced Pecans.
Looking to step up your Holiday Dinner game this year? Searching for that one recipe that will wow your guests and leave them asking questions? Want to knock off as many line off your prep list in one step? Well, this is the recipe for you. From soups, to salads, sides to desserts these Super Quick Pumpkin Spiced Pecans will add that wow to any dish for any course.
Different ways these pecans add wow to this years Holiday Dinner:
- Garnish for Pumpkin Blackbean Soup
- Add crunch to your festive Thanksgiving salad
- As an accouterments to the pre-dinner cheese and fruit display
- The Star to your snack bar
- Classy finisher to your candied yams
- Garnish for your individually served desserts
- Crumble over Thanksgiving Sundae’s
Once upon a time in a kitchen far far away, pecans were candied in quite a different way. Back in the day, the newest guy was handed pecan pieces, sugar, butter and a heavy rondeau and was told to get it done. This either resulted in the loss of a prep cook for what seemed like hours, an oily wet mess or a bin of dry pecan pieces with all the sugar at the bottom. To say the least the process was quite inefficient.
Then along came a radical. That one Chef that casts tradition to the wind and sets forth a new process. That chef was Chef Shawn Edmonds. Chef Shawn’s radical idea called for egg whites and baking. He implemented his idea to a small degree as a spiced pecan in the fine dining kitchen, but like any great idea took off like a wild fire and hopped to other higher production venues. What once took hours now took ten minutes and the last pecan out of the bin looked just like the first.
Spice Some Pecans
- Whole pecan halves
- White Sugar
- Pumpkin Pie Spice
- Kosher Salt
- Ground Ginger
- Egg White
Place the whole pecan halves in a large mixing bowl and set aside.
Place egg white in separate large mixing bowl and discard yolk. Whip egg white about half way. Add pure vanilla extract and whip egg whites until soft peaks form.
Little by little add the egg white mixture to the pecan halves and stir to coat nuts evenly and just enough to get the pecans wet. This is really to just give the pecans enough whites to let the spices stick. Make the pecans too wet and you will end up with a gloopy mess.
Once the pecans are coated with the egg whites, mix the spices with the salt and sugar and add to the pecans. Toss to coat evenly.
You will know if you’ve added too much egg whites as the pecans will look more like they are sitting in syrup than tossed in sugar.
Now, lay the tossed pecans on a silpat or parchment paper lined baking sheet and place in preheated 350° oven for 10 minutes.
After the ten minutes are up, stir the pecans to separate and flip. Return pecans to oven and bake for an additional 3-5 minutes so the pecans can become sufficiently crisp.
Remove from oven and enjoy on your favorite dish or just munch away.
- 2+ cups Whole Pecan Halves
- 1 cup White Sugar
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Ginger
- 1 each Egg White
- 1 Tbsp pure vanilla extract
Separate egg yolk from white and place egg white in large mixing bowl. Discard yolk. Whip egg white until white is about half way whipped. Add pure vanilla extract and whip egg white until soft peaks form.
Put pecans in separate mixing bowl and coat with just enough egg white mixture until pecans are just wet. I used about half the mixture.
Once pecans are wet, mix sugar, salt and spices together and pour over pecans. Toss pecans in sugar mixture to evenly coat.
Scoop sugared pecans onto sheet tray lined with either silpat or parchment paper. Bake spiced pecans in preheated 350° oven for 10 minutes. Stir pecans to flip and bake another 3-5 minutes.
Remove from oven and enjoy!