xiaoxl/recipe_data huggingface dataset:
Lentil & Frankfurter Soup in Crock Pot


Ingredients:
lentils, water, onion, carrots, celery, garlic cloves, salt, black pepper, tomatoes

Directions:
Combine all ingredients, except frankfurters, in crock pot., Mix well., Cover pot, turn on Low and cook for 8 hours., Add frankfurter slices and cook an additional hour.
Weight Watchers Mushroom in Cream Sauce!!!


Ingredients:
mushroom, light sour cream, water

Directions:
Sauté mushrooms till soft, add remaining ingredients and heat through until cheese is melted.
Makes two servings at 1 point!
Fruitcake With Sherry


Ingredients:
butter, sugar, water, sultanas, baking soda, mixed spice, eggs, vanilla essence, sherry wine, flour, baking powder

Directions:
Bring first 7 ingredients to boil and boil for 3 minutes.
Let cool or can be left till next day.
Add 2 beaten eggs, the essences, sherry, flour and baking powder.
Stir till combined and pour into a prepared 20cm cake tin.
Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
Remove from tin and store in cake container for at least 3 days before cutting.  It gets more moist the longer it is left.
Water


Ingredients:
water, water

Directions:
Mix all ingredients in bowl., transfer to glass., chill in refrigerator.
Momma Jan's Good for What Ails Ya Chicken Soup


Ingredients:
low sodium chicken broth, water, turnip, parsnip, carrots, celery, onion, curry powder, garlic clove, chicken, russet potato, frozen corn

Directions:
Bring chicken broth, water, and chicken base to a low boil. While liquids are heating, shred turnip, parsnip, and carrots, chop celery, mince garlic, halve onion. Once liquids come to a low boil, add shredded veggies, halved onion, minced garlic, chicken parts, and mild golden curry.  Simmer until chicken pieces are done - depending on thickness of pieces used, this is approximately 20-30 minutes. Remove onion and discard. Remove chicken, cool, and chop or shred.
Add corn and potatoes. Simmer until potatoes are tender, approximately 15-20 minutes. Add chicken pieces to reheat. If you like noodles, add them and cook just until al dente (soup will be hot and noodles will continue to cook after the pot is off the heat].
Optional "tweaks": In step one, you can add a shredded 4 inch piece of broccoli stem; if fresh corn is in season, cut the kernels from 2-3 cobs instead of using frozen, then add denuded cobs to step 1, removing with halved onion, and adding fresh kernels instead of frozen in step 2. Another option in step 2, add 1 cup defrosted frozen peas that have been pureed with a stick-blender. If you do not use boxed broth & base, then you'll need to make stock using a whole chicken (with skin] along with grated & chopped veggies in a pot of water for about an hour; remove chicken pieces and thoroughly chill stock, so that when fat solidifies, you can remove it easily with a spoon. Then finish the recipe.
Cheesy Potato Soup With Ham


Ingredients:
butter, celery, carrot, onion, potatoes, ham, chicken broth, seasoning salt, pepper, half-and-half, sour cream, sharp cheddar cheese

Directions:
Melt butter in large saucepan.
Add celery, onion, and carrot. Saute for 3-4 minutes.
Add chicken broth, potatoes, ham, salt and pepper.
Bring to a boil, reduce heat and simmer for about 15-20 minutes or until potatoes are tender.
Remove about 1 or 2 cups of vegetables, mash and return to pan.
Whisk half and half with sour cream. Slowly add to soup mixture.
Stir in cheddar cheese until melted. Turn heat to low, cover and allow soup to sit for about 5 minutes more until slightly thickened.
Honey Wheat Bread II
Category: bread
By Meghan Monahan

Everybody loves this never fail recipe!  It is lovely served with any meal.

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
⅓ cup honey
⅓ cup vegetable oil
5 cups all-purpose flour

Directions:
Dissolve yeast in warm water.  Add honey, and stir well.  Mix in whole wheat flour, salt, and vegetable oil.  Work all-purpose flour in gradually.  Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes.  When dough is smooth and elastic, place it in a well oiled bowl.  Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth.  Let rise in a warm place until doubled in bulk, about 45 minutes. Punch down the dough.  Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans.  Allow to rise until dough is 1 to 1 1/2 inches above pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 2 loaves

Calories: 171.5
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 31.2 g
Sugars: 4 g
Dietary fiber: 2 g
Protein: 4.3 g
Sodium: 98.4 mg
Apple-Cranberry Fruit Leather


Ingredients:
baking apples, fresh cranberries, frozen cranberries, cider, fresh lemon juice, fresh lemon juice, honey, sugar

Directions:
Preheat oven to 200°F Generously coat two 13x9 inch rimmed baking sheets with cooking spray, and line with a Silpat baking mat if desired.
Working in batches, puree apples, cranberries, apple juice or cider, lemon juice, honeym and sugar in a blender. Pour into a bowl to combine.
Divide puree between prepared pans.  Let stand 1 minute, then drain excess liquid. Smooth with an offset spatula. The puree should be almost 1/4 inch thick. Bake, with oven door open slightly, until dry to the touch, (but not browned], about 6 hours. Close oven door, turn off oven. Fruit leather should be stiff, but still pliable.
Remove fruit leather from pans. Trim uneven edges, cut into desired size, and roll up if desired. Fruit leather can be wrapped in plastic and refrigerated in an airtight container for up to 1 month.
Quinoa with Mushrooms
Category: side-dish
By Jen Cardenas

Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love.  This easy-to-make and tasty side dish is similar to a pilaf.

Ingredients:
1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1  onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

Directions:
Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside. Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 233.5
Fat: 8.5 g
Saturated fat: 2.8 g
Carbohydrates: 30.6 g
Sugars: 1.4 g
Dietary fiber: 3.7 g
Protein: 9.5 g
Cholesterol: 10 mg
Sodium: 103.4 mg
Beer Batter Pickles With Spicy Ranch Dressing


Ingredients:
dill pickles, egg, beer, baking powder, seasoning salt, all-purpose flour, buttermilk, mayonnaise, green onions, garlic clove, seasoning salt, season salt

Directions:
Pat pickles dry with paper towels.
Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium high to 375.
Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles,in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
SPICY RANCH DIPPING SAUCE:
Whisk together first 6 ingredients. Garnish with the extra season salt if desired.  Store in an air tight container in refrigerator up to 2 weeks.
Big Fruit Salad


Ingredients:
cantaloupe, honeydew melon, mangoes, strawberry, blueberries, kiwi fruits, limes, sugar, sugar substitute

Directions:
Cut the 2 melons in half, then scrap out the innards.
Cut into 1/4's then 1/8's.
Fillet from the skin and chop into 1/2-inch chunks.
Toss into a BIG mixing bowl.
Peel the mangoes and cut from the core then cut the two bigger pieces in half and chop into 1/2-inch chunks.
Toss into the BIG mixing bowl.
Wash the berries, and cut the tops off the strawberries and cut the big ones into halves of quarters.
Toss into the BIG mixing bowl, then toss all the ingredients together.
Peel and slice the kiwis into 1/4-inch rounds and place around the edges of the bowl for presentation.
On the small holed side of your cheese grater (or with a micro plane], zest 2 of the limes and then place the zest in a small bowl.
Juice all 4 of the limes into the bowl with the zest and then whisk in the sugar.
Pour over the fruit salad and let sit for at least 4 hours before serving.
Most Excellent Grilled Chicken


Ingredients:
boneless skinless chicken breasts, canola oil, lemon juice, soy sauce, red wine vinegar, Worcestershire sauce, dry mustard, dried parsley, ground pepper, garlic cloves

Directions:
Combine all ingredients for marinade., Marinate chicken overnight., Grill as you usually would--7-8 minutes a side seems right.
Parmesan Broccoli Balls


Ingredients:
herb stuffing mix, parmesan cheese, eggs, butter, parmesan cheese

Directions:
Cook frozen broccoli according to package directions; drain well.
Combine all ingredients, mixing well.
Pour mixture into a sheet pan and spread evenly; Refrigerate.
When firm, roll mixture into small (1 inch] balls.
Roll balls in Parmesan cheese.
Freeze.
To serve: Put frozen broccoli balls in a preheated 350 degree F. oven and bake for 35-40 minutes, or until golden brown.
Chicken Casserole Chinese Style


Ingredients:
butter, onion, celery, mushroom, soy sauce, chicken, milk, cashews

Directions:
Melt butter into a large oven-safe skillet. Add onion and celery and cook until tender, about 10 minutes.
Mix in remaining ingredients except for cashews and chow mein noodles. Sprinkle nuts and noodles on top.
Bake uncovered at 350 for 25 minutes.
Note: You can use turkey or any other type of leftover meat.
Little Laundry Bundles (Meat Snacks)


Ingredients:
minced beef, onions, potato, garlic cloves, mixed spice, salt, fresh ground black pepper, all-purpose flour, cake flour, baking powder, salt, butter, Bourbon, rum, soda water, clove

Directions:
Fry the meat in the oil, stirring, until it turns colour.
Add the onion, garlic and grated potato, stirring now and then.
When onion is translucent, add the mixed spice, salt, pepper and meat broth/sauce/gravy.
Bring to boil, lower heat, put on lid, and simmer for 30 minutes.
Leave to cool.
Please note that you can use shop-bought puff pastry. Roll it a little thinner and prepare the same 3 x 3 inch squares as described below, and use the same method, except that puff pastry will need to be painted with beaten egg to get a nice goldenbrown colour in the oven.
The soda water pastry: sift the flour, baking powder and salt into a bowl.
Grate or chop in the butter (if butter is firm, use the coarsest side of a cheese grater].
Rub in butter with your fingers and palms until mixture resembles coarse bread crumbs.
Add the booze, and enough soda water to form a fairly soft dough.
Roll out the pastry, about 1/8 inch thick (3mm] -- it should be thinly rolled out. Use extra flour on your rolling pin and surface to help the process.
Cut pastry into 3 x 3 inch squares (7.5 x 7.5 cm].
Place a little of the meat mixture in the centre of each square, draw up the corners and press lightly together, and secure each with a clove. (Meat should be enclosed in the pastry].
In the meantime, heat oil for deep-frying. You could also use a wok half-filled with oil, over high heat.
If you do not want to deep-fry, heat oven to 400 deg F/400 deg Celsius.
Deep-fry the bundles in batches until golden brown and drain on kitchen paper, OR paint the puff pastry bundles with beaten egg, and bake in preheated oven until they are golden, about 15 minutes, but do check.
Serve hot or cold.
Easy Beet Hummus
Category: appetizers-and-snacks
By France C

Turn regular hummus into a colorful, healthier dip by adding beets! This is the perfect use for leftover beets you don't know what to do with. Serve with vegetables, crackers, or pita wedges.

Ingredients:
2  small cooked beets, chopped
1 (15 ounce) can chickpeas, drained with liquid reserved
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin

Directions:
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 72.3
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 10.7 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 2.7 g
Sodium: 338.7 mg
THE LIFE-CHANGING LOAF OF BREAD


Ingredients:
sunflower seeds, flax seed, hazelnuts, rolled oats, sea salt, maple syrup, coconut oil, water

Directions:
Preheat oven to 350°F.
Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients.  Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable]. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Butterscotch Bars
Category: trusted-brands-recipes-and-tips
By Duncan Hines(R) Canada

Enjoy the wonderful butterscotch flavor and satisfying crunch of pecans in these Butterscotch Bars, cleverly made with Duncan Hines French Vanilla Cake Mix. It's easy, tasty and fun to share.

Ingredients:
1 package Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
2  large eggs
1 cup butter or margarine, melted
¾ cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 (12 ounce) package butterscotch chips
1 ½ cups chopped pecans

Directions:
Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan. Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 20 servings

Calories: 374.8
Fat: 22.5 g
Saturated fat: 11.3 g
Carbohydrates: 40.5 g
Sugars: 30.6 g
Dietary fiber: 0.8 g
Protein: 2.1 g
Cholesterol: 43 mg
Sodium: 254.4 mg
Central American Chop Suey


Ingredients:
chicken breasts, ham, chayote, carrot, green cabbage, green bell pepper, chicken bouillon, cumin powder, salt

Directions:
In a medium pot, add water and bring to a boil.
Meanwhile, In a large wok or saute pan add cooking oil and  stir fry all the veggies (put the cabbage at the very top] and saute until tender. This takes about 10-15 minute Remove the veggies from pan and set aside in a bowl. Keep warm.
Add the noodles to the boiling water and cook for about 3 mins or until al dente. Remove from water, drain in cold water. Set aside.
Add a little more cooking oil to the wok and add the ham. Cook for about 2 minutes Add noodles and lightly stir fry about 2 minutes Add chicken and veggies to pan, mix together, and season with the chicken bullion and cumin powder. Add salt if needed. Heat thru for another 3 minutes or until flavors have blended together. Serve warm.
Easy Sweet and Sour Chicken
Category: world-cuisine
By wmbloomer

This a really easy recipe that the whole family will enjoy! Serve over rice.

Ingredients:
3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3  celery ribs, sliced
2  green bell peppers, diced
1  onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

Directions:
Combine flour, garlic powder, salt, and black pepper in a shallow dish. Roll and coat chicken cubes in flour mixture. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside. Heat 1 tablespoon vegetable oil in the same skillet over medium heat. Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes. Return chicken to the skillet. Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil. Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 420.6
Fat: 13.6 g
Saturated fat: 2.5 g
Carbohydrates: 49.3 g
Sugars: 31.6 g
Dietary fiber: 5.3 g
Protein: 27.4 g
Cholesterol: 64.6 mg
Sodium: 870.1 mg
Angie's Dad's Best Cabbage Coleslaw
Category: salad
By DOTMAYTRX

An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

Ingredients:
1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
¾ cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

Directions:
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Prep time: 30 mins
Total time: 30 mins
Yields: 20 servings

Calories: 131
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 14.1 g
Sugars: 12.1 g
Dietary fiber: 1.5 g
Protein: 0.9 g
Sodium: 364.3 mg
Fresh Corn Chowder (Raw Food)


Ingredients:
corn, water, tahini, scallions, pumpkin pie spice, salt, pepper, red bell pepper, cilantro

Directions:
In the bowl of a blender, place HALF of the corn & then the water, tahini, scallions & pumpkin pie spice, & process until smooth. Add the rest of the corn & pulse several times, but don't process until smooth.
Add salt & pepper to taste, then pour into 2 serving bowls & garnish, if desired, with the bell pepper & cilantro.
Light Balsamic Vinaigrette Salad Dressing


Ingredients:
garlic, Dijon mustard, hot water, sugar, olive oil

Directions:
In a small bowl or food processor combine garlic and mustard until well mixed., Whisk in balsamic vinegar, hot water and sugar., Slowly add in olive oil mixing until emulsified., Add salt and pepper to taste.  Use immediately or cover and refrigerate., Feel free to substitute different vinegars and seasoning to your own taste.
Oliebollen - the No-Yeast Version.


Ingredients:
self-raising flour, milk, butter, sugar, sultana, apple, egg, beer

Directions:
Cream the butter and sugar.
Add the remaining ingredients in batches, mixing well and adding the fruit last.
The amounts are only guides- you are aiming for a thickish batter.
Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough.
Deep fry for about 5-7 minutes- they are self turning.
If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick.
Not a good idea!
Too small and they overcook.
The aim is to have a golden doughnut that is cooked right through.
Milk Jelly


Ingredients:
gelatin, water, milk, heavy cream

Directions:
add water into the gelatin and set a side.
heat milk until just before it is boiled. (Do not boil].
add 1 into 2 and stir until gelatin is completely dissolved.
strain 3 so that you can remove some chunk of gelatin which were not dissolved and make texture smooth.
add condensed milk and heavy cream, stir well.
pour into dish or container and chill until it is set.
Easy Kine Saimin (Hawaiian Ramen)
Category: soups-stews-and-chili
By Graam Liu

Try these ono (or delicious) saimin noodles, a staple of any Hawaiian diet. My version is a simple, cheap, late-night snack, but don't be afraid to put all kinds of yummy things in your bowl!

Ingredients:
2  eggs
water
1 (10 ounce) package refrigerated fresh ramen noodles (such as Sun Noodle)
1 (.75 ounce) packet dashi granules (such as Hondashi® Soup Stock)
4 slices fully cooked luncheon meat (such as SPAM®), cut into bite-sized pieces
1  green onion, thinly sliced

Directions:
Bring 3 cups of water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel. Bring 2 cups of water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Divide soup and noodles between 2 bowls; add eggs, luncheon meat, and green onion.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 880.5
Fat: 29.7 g
Saturated fat: 10 g
Carbohydrates: 111.5 g
Sugars: 1.6 g
Dietary fiber: 4.2 g
Protein: 42.4 g
Cholesterol: 245.6 mg
Sodium: 2357.2 mg
C T's Zucchini Casserole


Ingredients:
zucchini, bacon, egg, butter, mushroom, onion, swiss cheese

Directions:
Preheat oven to 350 degrees F.
Melt butter in a pan and saute mushrooms, if using, and onion till soft; add salt and pepper to taste, if desired.  Cool slightly; spray a 2-qt. casserole dish with cooking spray.
Combine zucchini, cracker crumbs, bacon and egg.
Add saute mixture to zucchini mixture and mix well.
Pour whole mixture into casserole dish.  Top with cheese and bread crumbs.
Bake uncovered for 40 minutes.
May be frozen before cooking.  Thaw 24 hours in fridge before baking.  I put cheese and crumbs on the casserole to freeze; MIL freezes them separately to add just before baking.
I use frozen chopped onions, and do not saute them; I add the butter, melted and slightly cooled, to the mixture.  I also do not add mushrooms, to prevent a civil uprising.
15 Minute Beef Stew


Ingredients:
water, tomato paste, new potatoes

Directions:
In 12-inch nonstick skillet, heat olive oil over medium-high heat and brown steak.
Stir in remaining ingredients. Bring to a boil over high heat.
Reduce heat to low and simmer uncovered 10 minutes or until steak is tender.
Basic Roasted Beetroot


Ingredients:
beetroots, olive oil, water

Directions:
Preheat the oven to 180ºC (350ºF].
Wash the beetroot and trim the top and bottom of the root without damaging the skin too much.
Place on a baking tray with the oil and water. Tightly cover the baking tray with foil.
Bake for 45-60 minutes or until the beetroot is tender. Check after 25 minutes and baste with the liquid to ensure they don't dry out (add more water to the tray if required].
Set aside to cool before peeling off the skin - wear gloves to protect your hands from staining. Slice or cut into wedges.
Sugar and Spice Peanuts


Ingredients:
sugar, water, raw peanuts, pumpkin pie spice

Directions:
Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts. Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat. Spread nuts in a single layer on a lightly greased baking sheet.
Bake at 300° for 30 minutes, stirring every 10 minutes. Cool on baking sheet. Store in an airtight container.