• 2 tablespoons Dierbergs butter
• 3 cups Dierbergs pecan halves
• 1 cup roasted and salted pepitas (Dierbergs Bulk Foods)
• ¼ cup firmly packed Dierbergs brown sugar
• 1 teaspoon pumpkin pie spice
• 1 cup sweetened dried cranberries
• ¼ cup chopped crystallized ginger

In medium skillet, melt butter over medium-low heat. Add pecans and pepitas; cook stirring often until golden brown, about 8 to 10 minutes.

 

In small bowl, stir together brown sugar and pumpkin pie spice until well mixed. Stir in dried cranberries and crystallized ginger.

 

Sprinkle over nuts; stir until well coated and sugar is just beginning to melt. Place mixture on parchment paper; cool completely.

Servings: 20
Serving Size: Per ¼ cup

Per Serving
Calories: 213
Cholesterol: 3 mg
Fat: 18 g
Sodium: 31 mg
Carbohydrates: 13 g
Protein: 5 g
Fiber:
Saturated Fat: 3 g