Pumpkin Spice Candied Walnuts Recipe
This Pumpkin Spice Candied Walnuts Recipe is the perfect addition to your Thanksgiving menu! They’re great on pie, sweet potatoes, ice cream or even yogurt! My favorite way is by the handful.
Isn’t there a saying that goes, “Pumpkin Spice and Everything Nice?” Or perhaps maybe that’s not quite right.
Sounds pretty good to me though.
You know what else sounds good to me? These pumpkin spice candied walnuts, by the handful.
These pumpkin pie candied walnuts are full of the flavors of fall that we all love — cinnamon, nutmeg, cloves and ginger. I used my homemade pumpkin pie spice, lots of sugar, and a generous touch of salt. The salt gives them a salty-sweet intrigue that will keep you coming back for more…and more…and more.
I’m partnering with California Walnuts to bring you a year of nutty and delicious walnut recipes. We’re kicking it off in true fall form — I can’t get enough of all the fall flavors — pulled chicken with cranberries, pumpkin breakfast cookies, ricotta flatbread with squash (and apples! and pepitas! and maple!). These walnuts are pure and simple fall perfection. Flavorful walnuts, toasted, and then coated in melted sugar and pumpkin pie spice.
Aside from eating these candied walnuts by the handful, I’d highly recommend adding them to salads, as toppings on desserts (pie! cheesecake! ice cream!), or a sweet potato casserole. I’m willing to bet that if you put these out in bowls at your Thanksgiving dinner, you’ll get requests for them year after year.
PS: If you love these, you HAVE to try my vanilla bean candied walnuts! Both of these candied walnuts recipes would make great gifts, too! Just put them in a jar with a ribbon tied around it!
Like the idea of nuts in a jar for a quick gift?
Homemade edible gifts are always welcome. Here’s a few more recipes that anyone would love!
- Olive oil roasted almonds
- Rosemary roasted almonds
- Sweet and spicy candied bourbon pecans
- Spiced pecans recipe
- 1 ½ cups raw walnut halves and/or pieces
- ½ cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- Toast walnuts in a dry frying pan over medium heat, stirring frequently, about 5-7 minutes or until fragrant. Pour onto a large rimmed baking sheet lined with a Silpat mat or parchment paper.
- In a medium saucepan, combine sugar, pumpkin pie spice, and sea salt. Cook on medium until sugar melts and is no longer grainy. Remove from heat immediately, add walnuts, and stir to coat. Work as quickly as possible as the sugar hardens quickly.
- Pour walnuts back out onto prepared lined baking sheet and separate walnuts with two forks, again working quickly. If you don’t get them all separated, it’s no big deal, you can cut or crack them apart once they cool.
- Cool completely before storing in an airtight container. If there are any left — these are irresistible!
- After toasting the walnuts in the frying pan, you may be tempted to leave them in the pan while you continue to step 2. DON'T! The walnuts will continue to toast in the hot pan and will get too dark. When they're toasted, immediately pour them onto the baking sheet to cool and then proceed to step 2.
- These are salty — I like the salty sweet combination. If you’re not a huge salt fan, decrease to 1/4 teaspoon or omit completely.
- Nutrition information based on 1 oz. walnuts, which is approximately 1/4 cup.
Nutrition Information:Yield: 6 Serving Size: 1/4 cup
Amount Per Serving: Calories: 236 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 177mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 2g Sugar: 17g Sugar Alcohols: 0g Protein: 4g
Husband’s take: I don’t think the poor guy had the opportunity to try these. Sorry, Ben.
Changes I would make: None.
This Candied Walnuts Recipe is sponsored by the California Walnut Board. All opinions are always my own. Thank you for supporting Rachel Cooks by reading about products and food I use and love in my own home.