Recipe:1 cup pecans
1 cup whole almonds
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 splatters. 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.
This week I will be joining:
These Chicks Cook
Full Plate Thursday
Foodie Friday
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