Pumpkin Pie Spiced and Sugared Nuts

Oh my goodness, these are so good! I saw the idea in a book, but no recipe, so I found an Emeril recipe for spiced nuts and modified it. They turned out so delicious, and they are just perfect for this time of year!

Here is what you need:

2 cups of raw nuts (I used 1 cup of pecan halves and 1 cup of whole almonds.)
2 Tablespoons butter
2 Tablespoons water
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
pinch or two of salt

Toast the nuts in a dry pan for about 5 minutes over medium low heat, while stirring so they don’t burn.

When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, (Be CAREFUL with the water; it spatters.)  and stir for about 2 minutes till it thickens.

Pour the nuts back in the pan and stir well while cooking for 2 minutes more.

Then pour the nuts onto a foil lined cookie sheet, spreading them out, and let sit till cooled.

You’re ready to enjoy!

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Pumpkin Pie Spiced and Sugared Nuts

Course Dessert, Snack

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Author Joyful Homemaking

Ingredients

• 2 cups of raw nuts I used 1 cup of pecan halves and 1 cup of whole almonds.
• 2 Tablespoons butter
• 2 Tablespoons water
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• pinch or two of salt

Instructions

• Toast the nuts in a dry pan for about 5 minutes over medium low heat, while stirring so they don’t burn.
• When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, (Be CAREFUL with the water; it spatters.) and stir for about 2 minutes till it thickens.
• Pour the nuts back in the pan and stir well while cooking for 2 minutes more.
• Then pour the nuts onto a foil lined cookie sheet, spreading them out, and let sit till cooled.
• Keep in a sealed container.

They are so good and not easy to stop eating!
Keep in a sealed container.

Hope you try them!