Whole30 Pumpkin Pie Spiced Nuts

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My family is nuts about these nuts! Sometimes, especially when doing the Whole30, you want something that is crunchy and flavorful. Eating raw nuts gets old real quick, so these pumpkin pie spiced nuts were my solution to the problem. I originally wrote the recipe with coconut oil, but recently made them using Fourth & Heart Vanilla Bean Ghee, and it took the recipe to a whole new level! The buttery flavor of the ghee and the softness of the vanilla perfectly balances the boldness of the spices. Make a double batch, add the cooled nuts to a decorative jar, tie a pretty ribbon around them, and gift them to your Whole30 accountability partner. When not doing the Whole30, add 1-2 tsp. of coconut sugar to make them a little sweet.

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Ingredients:

  • 1/2 cup raw almonds

  • 1/2 cup raw pecans

  • 1/2 cup raw cashews

  • 1 tbsp. Fourth & Heart Vanilla Bean Ghee (or sub coconut oil)

  • 1 tsp. pumpkin pie spice

  • 3/4 tsp. cinnamon

  • 1/4 tsp. salt

  • *** Add 1-2 tsp. of coconut sugar to make them sweet (when NOT on a Whole30)

 

Directions:

  1. Warm a cast iron skillet over medium heat.

  2. While waiting for your skillet to preheat, combine your pumpkin pie spice, cinnamon, and salt in a small bowl, being sure to mix well.

  3. Place almonds, pecans, and cashews in skillet and toast until lightly browned.

  4. Add the ghee or coconut oil to the skillet and stir to coat all the nuts.

  5. Add the spice mixture to the skillet and stir well to ensure that it gets evenly distributed among the nuts.

  6. Quickly remove the nuts and add to a festive bowl to serve right away. Once nuts have cooled, store them in an airtight container.