These Salty Sweet Pumpkin Spice Nuts are easy to make and totally addictive. Whip up a batch to give out as gifts during the holidays!
I recently completed recipe testing a cookbook, which means I am currently in “kitchen clean out mode.” Whenever I do a freelance project (this time it was testing 75+ recipes ranging from green smoothies to traditional Japanese dishes), I end up buying a wide range of ingredients and ending up with a ton of leftovers.
Currently in my fridge/pantry: yakisoba noodles, dried blueberries, liquid stevia extract, tart cherry juice, tonkatsu sauce, and a few bags of various nuts.
Well actually, the nuts are mostly gone now because I used them to make these totally delicious, completely addictive Salty Sweet Pumpkin Spice Nuts.
Just in time for the holiday season, these nuts are absolutely perfect for football parties, Halloween, Thanksgiving (or Friendsgiving!), and gift giving–if you can manage to part with them, that is.
I actually had to yell at Alex to stop eating these nuts before I had a chance to photograph them. Seriously, don’t you want to just dive right in? ↓↓↓
These nuts could not be easier to make. The ingredient list is super short:
Nuts (Your choice. I used a combination of almonds, pecans, and cashews)
Sugar (both white and brown)
Pumpkin pie spice
Maple or vanilla extract
Everything gets tossed together and roasted until the nuts are toasty and fragrant. Let them cool and then break them up a bit. Or don’t. The salty sweet clusters are kind of the best part, and we found ourselves picking through the bowl hunting for them.
The best part? These nuts will keep for a couple of weeks, stored in an airtight container at room temperature. The holidays are always so crazy, I’m planning to whip up a few extra batches to have on hand to give as gifts to coworkers, friends, and family.
Salty Sweet Pumpkin Spice Nuts
These easy salty sweet pumpkin spice nuts make an amazing party appetizer or hostess gift!
- 4 cups whole, raw nuts I used almonds, pecans, and cashews
- 1 large egg white
- 1/4 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 teaspoons flaky sea salt or Kosher salt
- 1/4 teaspoon maple extract (or 1/2 teaspoon vanilla extract)
- 1/8-1/4 teaspoon cayenne pepper
Preheat the oven to 350°F. Spread the nuts on a parchment-lined baking sheet and toast until fragrant, about 8 minutes. Let them cool completely. (Leave the oven on.)
In a medium bowl, whisk the egg white and 1 teaspoon of water until very frothy. Add the granulated sugar, brown sugar, pumpkin pie spice, salt, maple or vanilla extract, and cayenne pepper. Add the nuts and toss to coat evenly.
With a slotted spoon, transfer the nuts back to the parchment-lined baking sheet, discarding any extra egg white mixture in the bowl. Roast until the nuts are toasted and fragrant and almost completely dry to the touch, 15 to 20 minutes. (The nuts will continue to crisp as they cool.) Once the nuts are cool, break up any large clumps. Transfer to an airtight container and store at room temperature for up to two weeks.
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