To celebrate autumn, my favorite season

[BuddhaGirl]

I had to make a batch of maple pumpkin-spiced coconut pecans! The trick is to know when to stop eating, they're quite addicting

[alfredo]

1. Oh my. Food porn.

I just finished some yellow squash fritters. Addictive.

[BuddhaGirl]

2. I LOVE squash fritters!

Yummy!!

[alfredo]

5. With Panko!

[handmade34]

3. must be the day...

the moon, the gods... food seems a perfectly wonderful thing today... your pecans look delicious!!

[BuddhaGirl]

4. thank you!

[Solly Mack]

6. Yummy photo!

[BuddhaGirl]

8. Thanks, Solly!

[Callalily]

7. I truly think that you

need a taste tester and I am stepping up the the plate!

The pecans look super yummy!

[BuddhaGirl]

9. LOL!!

They don't last long!!

But here's the recipe in case you want to try them...so easy...enjoy!


Coconut Maple Cinnamon Pecans

2 cups pecans
1/2 cup shredded coconut (unsweetened)
2 tsp ground cinnamon
pinch cayenne pepper
1/2 cup maple syrup
1 tbsp coconut oil

Preheat oven to 350°. Place pecans on a baking sheet lined with parchment paper, and roast for 8 minutes. While the nuts are roasting, heat the maple syrup, coconut oil, cinnamon and cayenne pepper in a small sauce pan. Bring to a simmer and stir, then reduce to low heat to slowly reduce.
Remove the pecans from the oven, then add them to the sauce pan. Add shredded coconut to the sauce pan as well. Stir well to coat all of the pecans and coconut in the maple mixture.
Pour the coated nuts onto the parchment lined baking sheet, and spread out over the sheet. Place them into the oven and roast for 13 minutes.
Remove from oven, and allow the nuts to cool for about 30 minutes. Break them apart and serve.

[Celebration]

10. I am going back in time!

Reminds me of when I made spiced pecans. Yummy.