Friday, October 7, 2011

Pumpkin Pie Pecan Candy

When I saw that the category for this recipe swap was Apple or Pumpkin, I knew no matter how busy I was I absolutely needed to participate in this. Why? Because my reader is full of pumpkin recipes and given my current schedule it may very well be next June by the time I can get a pumpkin or apple recipe blogged. So I used this recipe swap as a nice way to force myself into fall.

Which ended up being not quite necessary. For the past 2-3 weeks, the weather has been a bit interested in MD. We've shut off the a/c and opened the windows quite a few times only to need to close them and turn the air back on again a few days later. It can't seem to decide if it wants to be fall or summer. So my allergies are having a field day. Did you know that you can get an earache and sore throat because of your allergies? Or that when your allergies decide that an earache and sore throat just aren't enough, they can cause an infection in your eye similar to pink eye? No? Well, me either. Until a few days ago that is.

Anyway, the weather managed to cooperate for me to make these candies. It was a lovely 55 degrees when I made them.

Pumpkin Pie Pecan Candy
Slightly Adapted from: Cathy's Kitchen Journey, adapted from The Ultimate Candy Book
Yield: about 30 candies
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Ingredients:
    • 15 oz. can pumpkin
    • 2 cups unsweetened coconut
    • 2 cups sugar
    • 1 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/2 tsp. vanilla extract
    • 1 1/2 cups chopped nuts (I used pecans, hazelnuts and walnuts)

Directions:
1. Place a medium sized saucepan over medium heat. Add the pumpkin, coconut, sugar, cinnamon and nutmeg. Mix together until the sugar dissolves.
2. Cook for 15-20 minutes, stirring occasionally until the mixture forms a ball.
3. Remove the mixture from the heat and stir in the vanilla extract. Transfer the mixture to a plastic storage container, cover with the lid and chill in the refrigerator until cool.
4. Spread the chopped nuts mixture onto a cutting board. Use a cookie scoop to drop tablespoon sized drops of the pumpkin mixture onto the nuts. Roll until covered.
5. Return to the refrigerator to let set.

I'll admit, I was very hesitant to use the unsweetened coconut in this. Neither Tom or I are fans of anything coconut and I was worried the flavor would come through too strong. It didn't! We both thought these were quite tasty! They're a perfect dessert to set out at a Halloween party!

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