I’m pretty sure these Pumpkin Pie Cashews 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!
- 2 cups cashews*
- 2 tablespoons butter
- 2 tablespoons water
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 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.
- 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.
- *You can use any nut you prefer, I have made them with almonds and they were really yummy.