Pumpkin Pie Spice Nuts

Pumpkin Pie Spice Nuts

Pumpkin Pie Spice Nuts are a flavorful, sweet treat for your Thanksgiving table or make an easy and delicious hostess gift!

They come together quickly, you can make several batches in 30 minutes and your kitchen will smell wonderful too.

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I adapted a recipe from Food Network substituting pumpkin pie spice for a mixture of spices for sweet and fragrant glazed nuts.

Pumpkin spiced nuts

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 were the most flavorful since the glaze gets in all the nooks & crannies!)

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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.

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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.

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Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.

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Let rest until nuts are cooled and the sugar has *hardened, about 10 minutes.

Store in an airtight container.

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*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.

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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.

Vintage Postcard Harvest Containers are from World Market last year, this year’s versions can be found, here.

Gravy ladle/Nut Spoon, WM Rogers & Son AA Fair Oak

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Feel free to use any combination of

spices you like in this recipe!

For a printable version of this recipe, click here.

and you can find the original spicy version

courtesy Emeril Lagasse here.

Pumpkin Pie Spice Nuts.Wishing you a Delicious Thanksgiving!

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  22 comments for “Pumpkin Pie Spice Nuts

  1. November 24, 2013 at 6:38 am

    Good morning , Mary ! I make cinnamon coated pecans this time of year witch is more time consuming. I really like this recipe and will try it . Thanks! I put pumpkin spice in my coffee every morning, yum!
    Happy Thanksgiving! Thanks for your blog.🍂

  2. November 24, 2013 at 7:00 am

    You read my mind. I was going to try this very thing, but didn’t find the time. Thanks for doing this and perfecting the recipe.

  3. linda kemp
    November 24, 2013 at 7:20 am

    I love glazed nuts and think this is perfect for the Thanksgiving holiday.

  4. November 24, 2013 at 7:41 am

    Oh they sound good Mary! Love your idea of putting them in the oven for a bit to ensure drying and the containers are too cute! I was cooking with Emeril yesterday too, whipped up a batch of his Essence for a creole dinner today. Happy Sunday:@)

  5. November 24, 2013 at 7:49 am

    Hi Mary, I’m really wild about pecans and pumpkin pie, and I also will eat just about anything with cashews or almonds, so this recipe is calling to me!!! I can’t wait to try it as I always have nuts around for the holidays. I have some peanuts I just brought back from Virginia too, so I may try some of those with this glaze. It snowed here last night and it is very cold and windy today, so I’m looking forward to sitting by the fire and reading back over your recent posts I was only able to see on my phone. Very frustrating way to read blogs! Have a nice day and I hope it is warm there! Linda

  6. franki
    November 24, 2013 at 8:22 am

    Yum! This will be an excellent “topper” on our pancake breakfast when all the kiddos arrive! Nana rocks!! Hah! franki p.s. Nuts ARE healthy for you, too (must remember for their parents…) :)

  7. November 24, 2013 at 9:50 am

    I’ll be dreaming of nibbling my way through spiced nuts today while I play catch-up in the blog world! xx

  8. November 24, 2013 at 11:27 am

    Mary, I printed your recipe and I can’t wait to try this! Thanks for that tip about baking them in the oven to thoroughly dry them. And I must say that I’ve never seen that particular silver pattern but it is just beautiful and so appropriate for the fall season!

  9. November 24, 2013 at 1:23 pm

    so cracking up, OF COURSE I HAD THE SAME TURKEY GRAPHIC AS YOU! of all the 1000s of pics in the world we have the same, too funny! i almost did him as a chalk board too, but drew another. it makes me smile how much we like the same things. i confess i am not nutz about nuts, unless its almonds slathered in caramel and chocolate, but i am nuts over all your darling pics whatever the topic!

    wanted to wish you a VERY happy holiday and thanks for all the smiles and shared beauty of the season~

  10. November 24, 2013 at 1:26 pm

    These look really yummy, Mary…I remember making something similar years ago but not with the pumpkin spice. neat idea!
    I know you said it only took you 30 mins. but we all know setting up those gorgeous shots & positioning everything just right took waaay more time than that. You are SO good at it, too.
    Thanks for telling us how you did them.

  11. November 24, 2013 at 2:23 pm

    Using the Pumpkin spice is a great idea! I’ve done it with only cinnamon, but will use the spice combo next time! Thanks, Mary and Happy Thanksgiving!

  12. November 24, 2013 at 2:36 pm

    This recipe sounds delicious and different. I love the containers and how you dressed them up with colorful tissue paper. Great gift idea.

    Your styling and photos are always good.

    World Market, if you are reading you should give Mary a huge discount.

  13. November 25, 2013 at 8:05 am

    There isn’t anything better than spiced nuts, and what a wonderful treat for anyone~I have been trying to figure out a goodie for a girls group I’m in and this will be perfect! Your turkey pails are adorable, I thought you fashioned them from a cup and a pipe cleaner! Love the plaid napkin…this years are cute also, but I love the big turkey! Thanks for the tips in the recipe too~
    Jenna

  14. November 25, 2013 at 9:20 am

    What a wonderful treat to share for gift giving, Mary. Thank you for the tip of hardening the glaze in the oven for a bit. Of course your cute containers make the gift so special. xo

  15. Ann
    November 25, 2013 at 11:17 am

    Mary, I’m definitely going to make these. Heading to the store today for Thanksgiving food shopping. Do you use salted mixed nuts?

    • November 25, 2013 at 11:45 am

      I used regular pecans, the other salted, pecans were the best since the glaze sticks to the nooks & crannies :)

  16. November 25, 2013 at 12:12 pm

    Oh dear! You have my mouth watering! :D
    Hugs,
    Beth P

  17. December 1, 2013 at 7:05 pm

    Those spices would be amazing on the nets. Great idea!
    Sherry

  18. Jean
    December 15, 2013 at 7:00 pm

    Christmas is coming and I saved your recipe for now. Didn’t get them in the oven before my family descended.

  19. linda kemp
    November 1, 2014 at 2:33 pm

    These nuts look wonderful. Of course, your presentation makes them look all the more inviting.

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