Pumpkin Pie Cashews

Pumpkin Pie Cashews

I’m pretty sure these are the best mixed nuts I have ever made (although Burnt Sugar Almonds are pretty darn good). Pumpkin pie is one of my favorite desserts so I was immediately drawn to this recipe. It originally called for a mixture of almonds and pecans but I had a big bag of cashews I wanted to use up so cashews it was. The richness of the cashews worked nicely with the sugary, buttery, spicy mixture they were doused in.

I love that these nuts weren’t baked so they make for a quick and easy snack that I almost always have the ingredients for. I have made them for several occasions  and they have been a huge hit every time. Try these out for your next fall gathering, everybody will love them!

Pumpkin Pie Cashews
recipe from The Fajdich Times

2 cups cashews (or any other nut you prefer, I have made them with almonds and they were really yummy)
2 tablespoons butter
2 tablespoons water
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
pinch of salt

1. Toast the nuts in a dry pan for 5 minutes over medium low heat, 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 because it might splatter. Stir for about 2 minutes until it thickens. Pour the nuts back in the pan and stir well while cooking for 2 minutes more.

2. Pour the nuts onto a foil lined or parchment paper lined cookie sheet, spreading them out, and let sit until cooled. Keep in a sealed container.


One thought on “Pumpkin Pie Cashews

  1. Pingback: Thanksgiving Roundup | Meg's Everyday Indulgence

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