Pumpkin Spice Candied Walnuts Recipe

This pumpkin spice candied walnuts recipe is addictively delicious. Add them to your next cheese or charcuterie board or eat them 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.

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

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!

Recipe

Get the Recipe: Pumpkin Spice Candied Walnuts Recipe

4.75 from 4 votes

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

6 servings

• Pin It

Print Rate Recipe Save Saved

Cook ModePrevent your screen from going dark

This Pumpkin Spice Candied Walnuts Recipe is addictively delicious. Add them to your next cheese or charcuterie board or eat them by the handful!

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

Calories: 257kcal, Carbohydrates: 21g, Protein: 4g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 3g, Sodium: 195mg, Potassium: 132mg, Fiber: 2g, Sugar: 17g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg

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.

© Author: Rachel Gurk

YES, I WANT THIS!

Get my Holiday

Quick-Start Guide!

Free email series of my best tips!

FREE BONUS!

I consent to receive emails from Rachel Cooks.