Help us solve the Case of the Disappearing Pumpkin Spiced Nuts

Every year we make these pumpkin spiced nuts for Thanksgiving, but the problem is the nuts seem to disappear before we get a single one to the table.Every year we make these pumpkin spiced nuts for our Thanksgiving celebrations, but the problem is that they always seem to disappear before we get a handful to the table.

Often, Blaine and I have to zip away right after they come out of the oven and when we get back the nuts are gone. It’s very mysterious.

So, we need your help to solve this nutty conundrum. We need you, our Sassy-Sci peeps, to try this recipe and let us know if the same thing happens in your house.

You may or may not get to actually eat some of these nuts – in our experience you have to be as fast as Flash Gordon to enjoy a few, but, heh, it might not work that way in your house.

Pumpkin Spiced Nuts Recipe

Here’s what you will need:

  • 1 egg (you may need more depending upon your egg separation skills)
  • 1/2 cup white sugar
  • 1 tsp pumpkin pie spice
  • pinch of salt
  • 1/2 tsp vanilla (bourbon vanilla if you have it, but the regular stuff will work, too)
  • 1 3/4 cups of pecan halves (or almonds if you don’t like pecans)
  • 1/4 cup butter (no substitutions – real butter is where it’s at!!)

Here’s what you need to do:

Preheat the oven to 325 degrees.

Melt the butter in an 8 x 8 pan. (You can double this recipe and if you do, you’ll need a 9 x 13 pan.)

Crack that egg open and separate the white from the yolk – be sure to save the egg white. If you do dump the egg white down the sink, grab another egg and try it again.

Add the egg white and the vanilla to a bowl and whip them up like crazy! Keep whipping!! Keep whipping!!! Ok, now once they look white instead of clear, check to see if you have soft peaks. This means that when you pull the beater out the peak that forms flops over instead of stays there – it’s really technical.

Once, you have soft peaks, add the sugar and beat those egg whites for about another thirty seconds. Fold in the salt, pumpkin pie spice, and the pecan halves.

Dump the nut mixture into the pan with the melted butter and mix it up so that the butter coats the nut stuff. Put the pan in the oven and set the timer for 8 minutes.

When the timer beeps, grab a hot mat and a spoon. Open the oven and stir the nuts around. Close the oven and set the timer for 8 minutes. Repeat this process two to three more times or until your nuts have a golden-brown hue and the butter is all gone. This usually takes us about 32 to 40 minutes.

After the nuts haveĀ reached perfection, take those yummy pecans out and spread them on some foil or parchment paper to cool. Once they are cool to the touch, you can eat them – if there are any there to eat…

(Note – These pumpkinĀ spiced nuts are supposed to keep in a plastic Tupperware container for up to two weeks, but we have never seen them last past a day.)

Every year we make these pumpkin spiced nuts for Thanksgiving, but the problem is the nuts seem to disappear before we get a single one to the table.

Wrapping it up

We are not sure if the Man With No Eyebrows is using the Dark Cape to come in and steal our pumpkin spiced nuts, so be careful – he might try to visit your house, too!

Maybe you should set up a camera to see what happens to your nuts. Or maybe you should just hover over them until the nuts all disappear into your belly. Either way, we hope that you can help us solve the Case of the Disappearing Pumpkin Spiced Nuts.

And we hope that you actually get to enjoy these nuts, the few we have eaten over the years have been AH-mazing!!

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