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PUMPKIN PIE SPICE CANDIED PECANS Measure out 3 cups of pecans. Stir together the boiling water, sugar, pumpkin pie spice, cream of tartar and a dash of cinnamon in a small saucepan. Cook over medium heat, stirring constantly, until it comes to a boil. Continue to cook the mixture at a slow boil over medium heat for another 8 minutes, stirring continuously. Remove the saucepan from heat and stir in pecans. Let the pecan and pumpkin pie spice sugar mixture cool for a few minutes, then add the vanilla and continue to stir until the pecans are completely coated. Pour the pecans onto a sheet of parchment paper, separate any nuts that are clumped together using a fork, and let them cool. You can store these in an airtight container at room temperature for up to 2 weeks, so feel free to make them ahead of time if you'd like.