These Pumpkin Pie Spiced Walnuts are an easy and delicious fall treat.
Nothing screams fall like the flavors of pumpkin pie spice. I love the cinnamon-y, nutmeg-y, clove-y aroma and flavor. I can’t help but think of family gatherings and cozy nights.
I love to incorporate this flavoring into anything I can — coffee, cakes and most recently, walnuts.
I used my recipe for Cinnamon Crusted Pecans and tweaked it a bit to add the warm Pumpkin Pie flavor that I’m loving this time of year. The result was incredible!
These sweet and spicy nuts are the perfect fall treat! And, they go perfectly with this Snapple Straight Up Tea™ that I found at my local Giant supermarket. It’s quickly become one of my new favorite drinks. After all, it is the best stuff on Earth, right?!
Snapple Straight Up Tea™ is real brewed black tea sweetened with just a touch of real sugar. Just a touch. I like that. I prefer drinks that aren’t very sweet so the Sorta Sweet variety was the perfect choice for me. Especially when paired with these nuts.
This tea also comes in Sweet and Unsweetened varieties so there’s a variety for everyone.
Snapple Straight Up Tea™ is definitely a keeper!
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Pumpkin Pie Spiced Walnuts
Pumpkin Pie Spiced Walnuts
- 3 cups shelled walnut halves
- ½ cup sugar
- ¼ cup water
- 2 teaspoons Pumpkin Pie Spice - divided
- Dash of salt
- Preheat oven to 350 degrees.
- Spread walnut halves on an un-greased cookie sheet.
- Bake for 10 minutes, stirring after 5 minutes.
- Combine sugar, water, Pumpkin Pie Spice and salt in a saucepan.
- Cook over medium-low heat until sugar dissolves, stirring often.
- Add walnuts and cook for 3 minutes, stirring constantly.
- Remove from heat.
- Spread walnuts on an un-greased cookie sheet.
- Bake at 300 degrees for 15 minutes, stirring every 5 minutes.
- Remove from oven and toss with remaining teaspoon of Pumpkin Pie Spice.
- Cool completely and store in an air-tight container.
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- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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