Pumpkin Spice Candied Walnuts Recipe
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This pumpkin spice candied walnuts recipe is addictively delicious. Add them to your next cheese or charcuterie board or eat them by the handful!
Recipe Overview
Why you’ll love it: This recipe takes good-for-you walnuts to a whole new level. Perfect for fall!
How long it takes: 15 minutes
Equipment you’ll need: skillet, baking sheet
Servings: 6
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.
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!).
Pumpkin spice candied walnuts are pure and simple fall perfection. Flavorful toasted walnuts that are coated in melted sugar and pumpkin pie spice can’t be beat.
Walnuts are good for you, too. Did you know that they contain protein and good-for-you omega-3 fat? They are chock-full of vitamins and minerals (Healthline).
About This Recipe
These walnuts are full of the flavors of fall that we all love — cinnamon, nutmeg, cloves and ginger. I use 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.
For complete instructions and nutrition information, look for the printable recipe card located near the end of the post.
What You’ll need
- Walnuts: Look for fresh walnuts, either halves or large pieces. If the walnuts smell off, don’t use them. They can become rancid (have a strong odor) fairly quickly so store them in the refrigerator or freezer.
- Sugar: Use regular white granulated sugar.
- Pumpkin Pie Spice: It’s easy to make your own or you can buy a blend at the grocery store.
- Sea Salt: Use a salt that’s fairly coarse. If you prefer less sodium, omit the salt or use less.
How To Make Candied Walnuts
Before you get started, prepare a baking sheet by lining it with parchment paper. It doesn’t have to be really large, just big enough to spread the walnuts out. You won’t be baking these walnuts so there’s no need to turn on the oven.
In a good-sized dry skillet, toast the walnuts over medium heat, stirring frequently. When they are beginning to brown and smell really good, take them off the heat and spread them in the prepared pan to cool.
Don’t be tempted to just leave them in the skillet while you prepare the candy coating. The walnuts will continue to toast in the hot pan and will taste burnt.
Next, combine the sugar, spice, and salt in a medium sized saucepan (large enough to add the walnuts). Over medium heat, cook the mixture until the sugar melts and doesn’t look grainy.
Remove the pan from the heat and stir in the toasted walnuts. Be really fast because the sugar hardens quickly, Immediately spread the candied walnuts back onto the baking sheet to cool, using two forks to separate them. Don’t worry about small clumps. You’ll be able to break those apart when the walnuts are completely cool.
Once the walnuts are completely cool, store them in a tightly covered container.
FAQs
Pretty simply, walnuts plus sugar. Salt and spices are optional.
Mostly likely the sugar wasn’t cooked long enough to get to the candy stage. Make sure the sugar is dissolved completely. It should not look grainy.
If there’s too much moisture (i.e. a humid kitchen) or if the nuts were not cooled entirely before storing, they could become sticky.
A serving of walnuts is one ounce which is about 1/4 cup, or 12 to 14 halves. One serving has 185 calories.
How To Use Candied Walnuts
Put the walnuts in fancy bowls at your Thanksgiving dinner, or on a cheese or charcuterie board. I’m willing to bet that you’ll get requests for them year after year.
Candied walnuts are great on salads (try them on this Farro Salad with Butternut Squash, Bacon and Cranberries) or a topping on desserts (pie! cheesecake! ice cream!), or a sweet potato casserole.
PS: If you love these, you HAVE to try my vanilla bean candied walnuts! Both of these candied walnuts recipes make great gifts, too! Just put them in a jar with a ribbon tied around it!
Storage Tips
Store candied walnuts in an airtight container for up to a week or in the freezer for up to a month. Make sure they are completely cool before covering. They tend to get a bit sticky as time goes on. To dry them, spread them out on a baking sheet and bake at 325°F for five to ten minutes.
More Gift Ideas
Like the idea of nuts in a jar for a 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
- Pumpkin Seeds (Pepitas) Eight Ways
- Easy Granola Recipe with Pecans and Cranberries
- Apple Granola with Walnuts – tastes like apple crisp!
- Mocha Granola with Almonds and Chocolate Chips
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 ½ cups raw walnut halves and/or pieces
- ½ cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
Instructions
- Prepare a large rimmed baking sheet by lining it with parchment paper or Silpat.
- Toast walnuts in a dry frying pan over medium heat, stirring frequently, about 5-7 minutes or until fragrant. Immediately spread onto prepared baking sheet (see note).
- 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!
Notes
- After toasting the walnuts in the frying pan, you may be tempted to leave them in the pan while you continue to step 3. 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 3.
- 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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
DessertForTwo says
These sound incredible!
Kelly - Life Made Sweeter says
I could seriously snack on these all day long! They look SO good!
Megan @ MegUnprocessed says
Looks incredibly good!
shelly (cookies and cups) says
These would be super dangerous in my house!
Rachel Gurk says
Ours too! But oh so good!
Alice @ hip foodie mom says
ooh! I want to try this on salad with cranberries! Can’t wait. Thank you!
Shadi HasanzadeNemati says
These sound so amazing. I love walnuts but never had them candied . Will definitely try this!
Rebecca {foodie with family} says
I bet these would be fabulous scattered over a bowl of oatmeal!
katerina @ diethood.com says
My new favorite snack!! I can’t wait to try these! They look really GOOD!!
Rachel Gurk says
Hope you love them!
Sues says
These are such a great idea to have as a little pre-Thanksgiving dinner snack (while cocktailing, of course!). I love candied walnuts and think I’d love pumpkin spice ones even more :)