Overly roasted nuts and/or store bought nuts are often rancid and not a healthy snacking option; especially when the nuts are loaded with vegetable oils and sugar. But these little toasted pumpkin pie spice candied gems are the perfect snack for this Thanksgiving holiday week. They are lightly toasted and lightly sweetened.
You can also use these nuts on top of your favorite rice dish, butternut squash soup, salad, or even vanilla ice cream. They are super crunchy, slightly sweet, toasted pumpkin pie flavor.
These mixed nuts would also make a wonderful hostess gift for Thanksgiving. I have had a few people tell me they wanted to give these to their co-workers as well.
Easy to make with simple healthy ingredients, why not?
Speaking of Thanksgiving...I'm taking this entire week to think about all the things and relationships I'm grateful for and to also tell those people that I am feeling grateful for them. In addition, I'm talking to my kids about it as well.
We will make a list of the things we love and talk about how fortunate we are to have them. Encourage your kids to tell the people they are thankful for how grateful they are. It's great practice afterall.
PUMPKIN PIE SPICED CANDIED NUTS
yields 3 cups
- 1 cup raw walnut halves
- 1 cup raw pecans
- 1 cup raw almonds or raw whole cashews
- 1 tablespoon pumpkin pie spice
- 1 teaspoon olive oil or coconut oil
- 2 teaspoon maple syrup
- 1 teaspoon ginger syrup (or sub an extra teaspoon maple syrup)
- ½ teaspoon sea salt
- 1 tablespoon fresh thyme
- Preheat the oven to 325 degrees F.
- In a bowl mix all of the above ingredients with a large spoon or your hands to really get the nuts coated.
- Place candied nut mixture onto a cookie sheet.
- Cook for 8-10 minutes or until nuts are toasted and brown. Note: check on the nuts as all ovens are different and nuts are sensitive. You want them golden brown but not brunt.
- Let cool completely. Serve or store in air tight container.
Happy Thanksgiving everybody.