These Pumpkin Spice Candied Nuts can be made with almonds, pecans, walnuts, peanuts and/or cashews. An easy candied nuts recipe using only a few simple ingredients. One of our favorite fall snacks.
These sugared almonds and pecans are candied with a blend of pumpkin pie spice, white sugar, and brown sugar to make the most irresistible snack! Plus, a step-by-step video.
Do you remember the days when airlines used to provide food for free?
Like peanuts, at the very least?
Ah, the good ‘ole days.
It wasn’t until my first plane ride at the age of 9 or 10 that I actually appreciated nuts (…because honey roasted peanuts…). Before then, nuts really only belonged in candy dishes on my grandparents coffee table, which I only went near when M&Ms were lurking in the bowl, for obvious reasons.
Despite my proclamation that chocolate is all you need in life, you might actually need these too.
Nuts candied in sugar and pumpkin pie spice are EVERYTHING. #eloquent
Reasons Why You’ll Love This Recipe:
- It’s such an easy candied nuts recipe! I love the pumpkin spice flavor and I love how simple the ingredients are.
- You can make a big batch of these and use them as gifts for fall, for Christmas, for teachers, neighbors, etc.
- You can adjust the pumpkin pie spice to your personal preference! If you love ginger, up the ginger amount. If you love cinnamon, up the cinnamon and make cinnamon sugar candied nuts. It’s totally up to you.
- Like these Maple Candied Pecans, you can use whatever combination of nuts you’d like.
Other Fall Recipes You Might Love:
So, how do you make candied nuts (or in this case, how do you make pumpkin spice candied nuts)??
Candied Pumpkin Spice Nuts Ingredients:
- Nuts: You can use almonds, walnuts, pecans, peanuts, cashews, etc. for this recipe. Use whatever you like or whatever you have on hand.
- Pumpkin Pie Spice: You can use a pre-made pumpkin pie spice seasoning, or you can use a combination of your favorite autumn spices.
- Sugar: Both granulated sugar and brown sugar are used here. The sugar coats the nuts, and the molasses in the brown sugar really enhances the flavor of these candied almonds.
- Water: This is a candied nuts recipe without egg whites! Water replaces the egg whites and makes this recipe that much simpler.
- How Long Do Sugared Nuts Last?
- These can usually last up to a week if stored in an airtight container. You’ll know that they’re starting to go bad when they lose their crunch and get a little soft/stale.
- How Do I Substitute Pumpkin Pie Spice?
- I use my own ratio of spices here, but if you wanted to use pumpkin pie spice, I would suggest using 1 tsp pumpkin pie spice + 1/2 tsp cinnamon.
- Can I Double or Triple This Recipe?
- Yes, you can and these nuts will turn out great! You’ll need to use a larger pot and it might take slightly longer for all of the liquid to evaporate when cooking on the stovetop.
Quick and Easy Tips for Making Pumpkin Spice Candied Nuts From Scratch:
- This recipe is made on the stovetop (no baking in the oven required!).
- These candied nuts are made without egg whites. This recipe uses water instead, making this a little bit simpler of a recipe.
- Once you’re done candying the nuts, they need to lay out and dry off, otherwise they will stick to each other in one large clump. I like to spread them out over wax paper, parchment paper or on a silicone baking mat.
- Lastly, as soon as they start to dry, I like to sprinkle a little more cinnamon sugar on top. It gives them a really pretty appearance.
Guys, you’re going to go nuts over these.
These Pumpkin Spice Candied Nuts can be made with almonds, pecans, walnuts, peanuts and/or cashews. An easy candied nuts recipe using only a few simple ingredients.
- 1 1/2 cups raw almonds, whole
- 1 1/2 cups raw pecans, whole
- 1/4 cup water
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp ground all spice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- cinnamon sugar, for sprinkling (optional)
- In a large saucepan, over medium-low heat, combine all ingredients except nuts. Stir until all sugar and spices have dissolved completely.
- Add in almonds and pecans, making sure all nuts are coated with the sugar mixture.
- Once coated, stir constantly (on med-low heat) for about 7-8 minutes, or until there is no more liquid in the pot. Remove from heat immediately (otherwise the sugars might burn).
- As soon as the nuts are done, pour nuts onto a sheet of parchment paper to cool (make sure they are flat and in a single layer, otherwise the nuts will stick to each other). If you want to sprinkle with cinnamon sugar to give them a 'sugared' look (as pictured), do it while the nuts are cooling so the cinnamon sugar will stick.
Alternatively, you can use 1 tsp pumpkin pie spice + 1/2 tsp cinnamon instead of the ratio of spices I use above.
Here are some other fall recipes I love: