Mixed nuts get a sugary sweet candied coating mixed with pumpkin spice for hard to resist fall treat. Pumpkin Spice Candied Nuts are perfect for snacking, gift giving or a sweet topping on a harvest salad.
Can you believe this is my first pumpkin recipe of the 2015 pumpkin season and it (gasp) doesn’t actually contain any pumpkin?!
Will you forgive me? Do you still love me?
I truly hope you will. Actually I believe you will after you mix these up and take one bite of these candied nuts.
Once the weather cools down, one of my all time favorite smells of the city is the guys on the corner cooking up the candied nuts in well worn copper kettles. It’s an old time and classic city smell, it beats the roasted chestnuts, warm pretzels and the whiff of chimney from the lucky soul that has a fireplace in their home.
That smell brings me back to my childhood when we’d take day trips into the city from Long Island, either to see a show, go ice skating or just to shop. That smell to me, says the holidays are near and winter is coming.
Plus can you really say no to the combination of roasted nuts, sugar and butter? I don’t think so.
While I personally think everyone should experience those NYC street corner candied nuts at least once in their life, you don’t actually have to leave your home to do so. These treats are so easy to prepare and it makes a ton to have on hand for snacks or to bag up for gift giving (if it lasts that long!).
Last year I played around with vanilla and cardamom in the mix but this year I added a generous dose of pumpkin pie spice mix. You can mix your own if you prefer one spice more than another or go the lazy route like I did and just use the jar you pick up at the grocery store.
- 4 cups mixed nuts (I used 1 cup each of cashews, pecans, walnuts and almonds)
- 1/4 cup + 2 tablespoons light brown sugar
- 2 tablespoons pure cane sugar
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 2 teaspoons pumpkin spice
- 1/2 teaspoon kosher salt
- In a large saute pan over medium heat, combine the mixed nuts, brown sugar, cane sugar, water, butter, pumpkin spice, and salt.
- Stir until the sugar and butter has melted and it starts to coat the nuts.
- Continue to stir and after a few minutes a thick syrup should form in the pan and over the nuts.
- Line a rimmed baking sheet with parchment paper and heat your oven to 300 degrees F.
- Pour the nuts and any remaining syrup onto the baking sheet and spread in an even layer, making sure the mixed nuts are not lumped together
- Bake for 15 minutes, remove from oven and the nuts should have a crisp sugared coating on the outside.
- Let cool completely before storing in an airtight container for about 1 week.
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Oh my gosh, these sound SO GOOD! I go through so much pumpkin spice seasoning in the Fall. Awesome recipe!
Woah, these look great! Pumpkin spice all the things I say, I’m obsessed with it at the moment!
No joke, I would eat this entire batch. IF I somehow didn’t. I ‘d put it in a quick bread, yum!
I looove that NYC roasting nuts smells — it always makes me think of New York and is such a pleasant and nostalgic scent. These nuts sound like a great snack : ))
These pumpkin spiced, candied nuts would be addicting and I wouldn’t be able to stop – they must smell soooo good with those pumpkin spices! Would be a tasty garnish on holiday baked goods too…
i’m pretty nuts about nuts! Candied and spiced with pumpkin spices sounds delicious!
I can just imagine the aroma as these cook. Divine!
I’m one of those that has never had NYC corner nuts. I hope that some day I’ll be able to rectify that, but it won’t be anytime soon. Thanks for sharing your memory and these nuts that brings such good times back! I love the idea of the vanilla and cardamom, but the pumpkin pie spice looks mighty delicious as well.
Now this is the perfect nutty gift to give or receive! Looks fantastic Susan!
What a delicious take on a nutty snack. So seasonal and fun!