Pumpkin-Spiced Whiskey Walnuts

2 cups walnuts, not toasted, (large pieces or halves)
1 tablespoon plus 1 teaspoon sugar, divided use
1/2 teaspoon kosher salt (or coarse-ground sea salt)
1/2 teaspoon pumpkin pie spice
1 tablespoon pure vanilla extract
1 tablespoon whiskey
2 tablespoons buttter

Preheat oven (or toaster oven) to 350 degrees F. Spread walnuts in a single layer on a shallow baking pan sprayed with cooking oil spray. Bake, uncovered, 8 minutes. Remove from oven and set aside. (Leave oven on.)

While nuts toast, stir together in a small bowl 1 tablespoon sugar, salt and pumpkin pie spice. Set aside.

In a 2-cup glass measure, combine vanilla and whiskey, remaining 1 teaspoon sugar and butter. Microwave, covered with a paper towel on high, 30 to 45 seconds, until butter melts and mixture boils. Remove from microwave and stir well.

Drizzle butter mixture over nuts and toss to coat. Sprinkle spice mixture over walnuts and toss to coat. Return walnuts to oven and bake 2 more minutes. Remove from oven and transfer the nuts to wax paper or parchment paper to cool, for at least 10 minutes. Store in an airtight container, preferably a tin, for up to a week.

Pumpkin-Spiced Whiskey Walnuts

Approximate Values Per Tablespoon: 52 calories (78% from fat), 5 g fat (1 g saturated), 2 mg cholesterol, 1 g protein, 1.5 g carbohydrates, 0.5g dietary fiber, 35 mg sodium

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