Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.
https://homeiswheretheboatis.net/2013/11/24/pumpkin-pie-spice-nuts/
Ingredients
2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
*2 cups mixed nuts, such as pecans, hazelnuts, cashews and almonds
*(Pecans are the most flavorful since the glaze gets in all the nooks & crannies!)
Directions
Mix pumpkin pie spice and salt, set aside.
Heat nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Transfer to a small bowl and set aside.
Add the butter, sugar, water and spice/salt mix to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.
Let rest until nuts are cooled and the sugar has *hardened, about 10 minutes.
Store in an airtight container.
*Some of the reviews for the original recipe mentioned the nuts remained tacky with the glaze not hardening after they cooled. To remedy that I ran the baking sheet in a 300 degree oven for 10 minutes, turned the oven off and let them sit for an additional 5 minutes. The glaze hardened up so the nuts were no longer wet & sticky.
If you’re making several batches of these nuts, it’s best not to overcrowd your pan so the glaze has room to coat your nuts. You can knock out several batches in just 30 minutes.