Whether as a simple snack, displayed on a charcuterie board, or sprinkled over a salad, these Butter Toasted Pumpkin Spice Pecans are the perfect way to add a little fall flavor.
We’re big pecan fans at our house. In addition to being incredibly tasty, they’re heart-healthy, contain more than 19 vitamins and minerals, contribute to your daily intake of fiber and protein, and are sodium free.
We love to have them on-hand for snacking, adding to simple charcuterie boards, sprinkling over salads, and of course, to cook with.
How do I store raw pecans?
I always recommend storing pecans in the freezer. The oils in pecans can go rancid very quickly at warmer temperatures, so keeping them in the freezer is the best bet to extend their life. I usually double bag mine in freezer bags and just take out what I need for any particular recipe. They will typically last for about 2 years in the freezer.
How do I know when my pecans have gone bad?
Once the oil in pecans has gone rancid, it’s pretty noticeable – even more noticeable in pecans over other nuts. They will have a smell much like old cooking oil and will taste old and even a little bitter. While eating a small amount probably won’t hurt you, they can transfer that off-putting flavor to whatever you’re making.
When it comes to toasting the pecans, the exact amount of time will vary based on the particular size of your pecans. The biggest thing to watch for is the color will darken and they will be come more fragrant. Since the darkening of the color happens gradually, it’s not a great way to measure doneness. However, when they start smelling like toasted pecans, that’s when you know the magic is happening. I usually pull them off the heat just a minute or so after I start to smell that nutty aroma.
Toasted pecans like these can be kept on the counter in an airtight container for about a week.
Butter Toasted Pumpkin Spice Pecans
- 2 cups pecan halves
- 2 tablespoons unsalted butter
- 1 tablespoon pumpkin pie spice
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- In a small bowl, whisk the pumpkin pie spice, cayenne pepper, salt, and powered sugar together. Set aside.
- Melt the butter in a large skillet over medium heat. Add the pecans and stir to coat in the butter. Cook, stirring constantly, until fragrant and darkened in color – 3 to 5 minutes. Remove the pan from the heat and sprinkle the spice mixture over the pecans. Stir to coat. Spread the pecans out on a rimmed baking sheet to cool.
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Fresh, raw pecans are my favorites and were my late husband’s favorite, too. The pecan tree is the state tree of Texas. 🙂
They’re certainly my fav, too!
Thank you for letting me know about the sodium it doesn’t have and the 19 vitiams, so good to know. I love pecans!!
Thank you Linda!