These pumpkin spice candied walnuts are addictively delicious. They're coated in sugar and cozy spices and perfect to add to a fall charcuterie board or devour by the handful!
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.