- Preheat oven to 400˚F.
- Toss the pecans, maple syrup, and pumpkin spice into a large mixing bowl. Mix everything together until the pecans are well coated.
- Spread the pecans on a baking sheet lined with parchment paper and bake for 10 minutes.
- Remove from the oven and let cool for 10 minutes.
- Enjoy on top of a salad, your favorite snack, or simply as a snack. Store in an airtight container.
Pecans are considered a whole food and can be very healthy. But, keep in mind, they are fat-bombs and should be enjoyed sparingly as the occasional treat.
Store in an airtight container for up to a month in the fridge or in the freezer for up to 6 months.
To cook on the stove heat a nonstick skillet over medium heat. Add 1 cup of raw pecans, 1 tablespoon of maple syrup, and 1/4 tsp. of pumpkin pie spice to the pan. Stir all the ingredients together and cook for 3-4 minutes or until the syrup has caramelized. Remove from the heat and let cool for 10 minutes.
Serve on top of salads, desserts, or enjoy as a quick snack.
- Serving Size: 1/4 cup
- Calories: 184
- Sugar: 4 g
- Sodium: 0.6 mg
- Fat: 17.8 g
- Trans Fat:
- Carbohydrates: 6.8 g
- Fiber: 2.4 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: roasted pecans, toasted pecans, candied pecans, sweet roasted pecans