Pumpkin Pie Spiced Nuts from The Taste & Create Blog Recipe Swap

As part of this month's recipe exchange on Taste & Create, I was paired with Mindy from A Balanced Kitchen. Her blog’s focus is clearly on nutrition and the affects various foods have on us. Her post about her recent volunteer experience in the Kibera slums in Nairobi is fascinating (the recycled cow bone jewelry is unique and gorgeous), and like me, she cooks dinner every Sunday. What’s different is that the entire menu, appetizers through dessert, are from one cookbook. Noteworthy idea.

We’re having a dinner party on Saturday, and the pumpkin-pie spiced nuts fit the bill for a sweet-salty munchie with cocktails. I thought a touch of cayenne may add another element of spice that we would enjoy. I was afraid the original recipe would result in a too sweet nut, and I considerably cut down on the sugar. Ditto for omitting the raisins, and added more sea salt. These are super easy and highly addictive. I will make these again, probably without the peanuts, which makes the mix more "casual". They will make lovely hostess gifts for Christmas parties. A keeper.

Pumpkin-Pie Spiced Nuts

(This recipe reflects my modifications.)

NOTE:  Edited on 12/20 to correct the typo in the amount of salt. It should be 2 teaspoons, not tablespoons.

2 egg whites

2 T water

1 C lightly salted peanuts

1 C whole almonds

2 C walnut halves

2 C pecan halves

1/4 C sugar

2 T pumpkin pie spice

1/2 t cayenne – definitely more next time

2 t salt

Preheat oven to 300 Fahrenheit. Line two baking sheets with heavy duty foil.

In large mixing bowl, beat egg whites and water until foamy. Add nuts; stir to coat. Combine sugar, pumpkin pie spice, cayenne, and salt; pour over nuts and stir to coat. Spread in a single layer on the baking sheets.

Bake for 20- 25 minutes or until lightly browned, stirring every 10 minutes.  Cool. 

While still slightly warm, remove from the baking sheets and store in an airtight container.