Since “the Nanz” is visiting I wanted to reminiscence on happy moments from my childhood. I remember when I would stay over at her house & bake crunchy sugared pecans; immediately I was inspired to recreate this memory but in a low sugar, healthier way. Halloween is around the corner so calling them Frankenstein’s toenails is more than appropriate. I gave out a few of these mini pecan-filled pumpkins & one friend asked for a larger pumpkin with extra nuts. They’re THAT good. I’d eat these types of ‘toenails‘ on the reg!
Quick skinny tip: pumpkin pie spice [ found at local grocery stores ] is amazing in tea, coffee, baked goods & on sweet potatoes. It’s a natural sweetener full of allspice, nutmeg, cinnamon, & ginger.
2 cups of unsalted pecan halves
2 egg whites
1/2 cup of organic pure sugar
2 teaspoons pumpkin spice
1 teaspoon cinnamon
2 drops of almond oil
Pre-heat oven to 350. Grease a cookie sheet with almond oil. Mix pecans, egg whites and organic sugar up in a small bowl. Add pumpkin spice and cinnamon. Mix all together. Scatter across a your greased cookie sheet. Put in the oven for 30 minutes. After the pecans are done break them up with a knife. Add to small baskets or bins [ I chose small pumpkins ] and gift to a friend- they’ll definitely ask for more!