Pumpkin-Spiced Whiskey Walnuts

2 cups raw walnuts (large pieces or halves)

Cooking-oil spray

1 tablespoon plus 1 teaspoon sugar, divided

½ teaspoon kosher salt (or coarse-ground sea salt)

½ teaspoon pumpkin-pie spice

1 tablespoon pure vanilla extract

1 tablespoon whiskey (see note)

2 tablespoons butter

Heat the oven (or toaster oven) to 350 degrees.

Spread the walnuts in a single layer on a shallow baking pan covered with cooking-oil spray. Bake, uncovered, for 8 minutes. Remove from the oven, and set aside. (Leave the oven on.)

While the 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 the vanilla and whiskey, and the remaining 1 teaspoon sugar and butter. Microwave, covered with a paper towel on high, 30-45 seconds, until the butter melts and the mixture boils. Remove from the microwave, and stir well.

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

Makes 2 cups.

Cook's note: You can substitute another tablespoon of vanilla extract, rum or rum extract for whiskey.

Nutrition values per tablespoon: 52 calories (78 percent from fat), 5 g fat (1 g saturated), 1.5 g carbohydrates, 0.5g fiber, 1 g protein, 2 mg cholesterol, 35 mg sodium