Seeking an alternative to the fall candy appearing in stores? These toasted pecans provide just a hint of sweetness but are packed with nutrients. Tuck them into an orange treat sack for a fun party favor.
Bootiful Pecan Pumpkins (Makes 1 treat bag with 8 servings per bag)
1 cup pecans
1 tablespoon extra light olive oil
1 teaspoon maple syrup
1 teaspoon apple juice
1 teaspoon brown sugar
¼ teaspoon apple pie spice
¼ cup dried apple bits, optional
1 fold and close sandwich bag with twist tie
1 small orange cellophane treat sac
Green chenille stem
Double sided tape
Preheat the oven to 400 °F. Combine the first six ingredients in a large bowl, stirring well. Line a baking sheet with parchment paper, and spread the nut mixture onto the paper. Bake the nuts for 5 minutes. Remove the pan from the oven, and cool. Stir in the apple bits.
Place the cooled pecans into the sandwich bag, and close the bag with the twist tie. Place the bag inside the orange treat sac to make a “pumpkin,” and tie it shut with raffia. Wrap the chenille stem around the bag’s top several times, and curl ends around a pencil to make a stem and tendrils. Cut a pumpkin face out of black cardstock, and adhere it to the bag with double sided tape.
If desired, include a tag with serving suggestions, such as topping low fat frozen yogurt or salads with the nuts.
Per Serving: 114 Cal (86% from Fat, 4% from Protein, 10% from Carb); 1 g Protein; 12 g Tot Fat; 1 g Sat Fat; 7 g Mono Fat; 3 g Carb; 1 g Fiber; 2 g Sugar; 11 mg Calcium; 0 mg Iron; 0 mg Sodium; 0 mg Cholesterol