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). They are sweet and crunchy and full of all the fall flavors.
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. Plus, cashews are the best nut around.
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 on hand. 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.