Autumn is here.
So are apples, falling leaves and pumpkin-pie-spice everything. Sounds great to me – it is my favorite season! With autumn also comes autumnal activities. Whether you are out with the girls for an afternoon of apple picking or on a walk with your beau catching a glimpse of the autumn colors, it pays to pack a snack. All that fresh air can really make a girl hungry.
Pumpkin pie spiced nuts are perfect for these kind of occasions. They can easily be stored in a plastic bag in your purse or in a larger container for sharing. And their seasonal flavor just adds to the touch of autumn in the air.
Choose your blend of nuts.
You can go with already mixed nuts or pick your own combination of nuts. I went with 2 cup of raw almonds and 2 cup of raw walnuts because that’s what I had handy. Cashews and peanuts would also be delicious.
Gather your spices.
My favorite blend of pumpkin pie spice is a mix of cinnamon, nutmeg, ginger, allspice and cloves. If you hate cloves (which I have heard can happen,) you can exclude them. For this recipe you’ll also need kosher salt and both white and brown sugar.
Combine your ingredients.
To bind everything together, you’re going to want to whisk one egg white really well until it gets frothy.
Bake until crispy.
And give the nuts a good stir halfway through so that they bake evenly and don’t burn.
Pumpkin Pie Spice Nuts
– 4 cups of nuts
– 1/2 cup white sugar
– 1/4 cup brown sugar
– 1 tablespoon cinnamon
– 1 teaspoon nutmeg
– 1 teaspoon ginger
– 1/2 teaspoon allspice
– 1/2 teaspoon ground cloves
– 1/4 teaspoon kosher salt
– 1 large egg white, whisked until frothy
Pre-heat oven to 300 degrees F. Line a baking sheet with foil. Combine all ingredients in a large bowl and stir until well mixed. Spread evenly on the baking sheet and bake for 40 minutes, stirring once halfway through. Once cooled, store in a sealed container.
Republished by Blog Post Promoter