Enjoy these pumpkin pie spiced nuts with any of your favorite nuts — and at any time of year. While there is a certain association between pumpkin and the fall holidays, you shouldn’t be regulated to serving this exclusively in November or December. Check out our suggestions for how to turn this into an any-time snack.
Preparation Time – 45 minutes
1 cup walnuts halves, raw
1/2 cup almonds whole, raw
1/2 cup macadamia nuts whole, raw
1 tablespoon brown sugar
2 tablespoons pineapple juice, frozen concentrate
1 teaspoon pumpkin pie spice
1 pinch salt
1 teaspoon walnut oil (optional)
Preheat oven to 325. Stir to combine all ingredients in a bowl. Spread on a baking sheet & roast for 20 to 30 minutes stirring once or twice. When they taste roasted and the topping is sticky they are done.
Allow to cool.
Adding in some additional ingredients can change the vibe and make this recipe work for any occassion. For example, if you like coconut, try adding a tablespoon or so to the mix. Using a little dried pineapple will make this a great appetizer at a tropical summer party. This recipe is only limited by your imagination.
Per serving: 82 Calories; 6g Fat (67% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 18mg Sodium