Jessica Grosman

Pumpkin-Spiced Candied Walnuts

Jessica Grosman
Pumpkin-Spiced Candied Walnuts
PumpkinSpicedCandiedWalnuts3.jpg

Pumpkin-Spiced Candied Walnuts

print recipe here

Ingredients:  (note - use organic whenever possible)

1 1/2 C walnuts

1 T melted coconut oil

1 T maple syrup 

1 1/2 T Dr. Cowan’s Garden Pumpkin Powder

1 t vanilla extract

1/4 t sea salt

pinch of cayenne


Directions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the melted coconut oil, maple syrup, Pumpkin Powder, vanilla extract, sea salt and cayenne.  The mixture will be a thick paste.  Add the walnuts into the bowl and toss to coat with the spice mixture. 

Pour the coated walnuts onto the prepared baking sheet.  Spread them over the entire surface - you don’t want the walnuts to touch each other and bake into a big clump!

Bake for 12-15 minutes, stirring the walnuts once at the halfway point to ensure even cooking.  Remove from the oven and allow to cool to room temperature on the baking sheet.

Store the Pumpkin Spiced Candied Walnuts in an airtight container.

Notes:

recipe yields 8-12 servings

substitute a mixture of nuts (almonds, cashews, hazelnuts) for the walnuts, if desired

walnuts can be kept at room temperature for 2-3 weeks or frozen up to 1 month in an airtight container

This post was sponsored by Dr. Cowan’s Garden