Prep 20 mins
Cook 20 mins
I make these for both my father-in-laws (one step) for Christmas!!! They love them, they usually end up taking the leftover home with them. Update 4/24: I made these for my husband but instead of using Pumpkin Pie Spice I substituted Ground Cinnamon. He loved them!!
- Grease a 15*10*1-inch baking pan. Set pan aside.
- In a large mixing bowl beat egg white and water till frothy.
- Add the nuts and toss to coat.
- Combine sugar and pumpkin pie spice.
- Sprinkle over the nuts; toss to coat.
- Spread nuts in a single layer in the prepared baking pan.
- Bake in a 325 degree oven for 20 minutes.
- Cool slightly in pan.
- Transfer to waxed paper to cool.
- Break into clusters.
- Store tightly covered up to 1 week.
Made these as a gift for a colleague as a change of pace from the usual cakes and cookies. Instead of canned nuts, I used a mix of pecans, almonds, Brazil nuts and cashews purchased in bulk. More economical and in my area, assures a better quality of nut. Really easy to make, these were in the oven in less than five minutes and the results were divine. Given the flavors of the pumpkin pie spice, I packaged the prepared nuts with dried cranberries. Thanks!
I made these for Spring '07 PAC and was not disappointed. These delicious little morsels are such a treat! I was unsure what to expect but they are quite yummy. The pumpkin pie spice gives it such a nice little subtle spicy taste - I loved the very slight taste of cardamom - and even with the sugar, they're not overly sweet. This is defintely something I will be making for Christmas goodie baskets! Thanks Nikki Kate for a tasty little recipe!