I love eating candied nuts as a snack, adding them to salads or pancake batters, and sprinkling them on a bowl of ice cream. I love them even more when bacon is added to cut a bit of that sugary sweetness, and even more when dried cranberries are thrown in for a touch of tartness. Dried cherries work really well, too.
Line a baking sheet with parchment paper or aluminum foil and spray lightly with nonstick spray or grease with a bit of butter.
In a large sauté pan, combine the oil and bacon and cook over medium heat until golden brown and crispy and the fat has rendered, about 8 minutes. Remove to a plate with a slotted spoon. Pour all but
Add the butter to the pan with the bacon fat and cook until melted. Add the pumpkin pie spice, orange zest, and
Transfer the mixture to the prepared baking sheet and separate the nuts immediately using two forks. Let cool completely. (Do not try to touch with your hands or eat. The maple syrup is very hot.) Store the cooled nuts in a container with a tight-fitting lid at room temperature for up to 2 days.
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