1 tsp. pumpkin pie spice (or some cinnamon, allspice and nutmeg)
1/2 cup chopped walnuts or pecans, toasted (optional)
1In a large saucepan, combine all the ingredients except the walnuts or pecans (if you're using them). Bring to a simmer and cook, stirring often, for 20-30 minutes, until dark golden and thick. Remove from the heat and let cool; stir in the nuts, if you're using them.
2Store in a sealed container or jars in the fridge for up to 2 weeks, or freeze for 6 months.