These candied walnuts are the perfect nibble at a cocktail party.
They also work beautifully sprinkled on salads.
Need an easy, festive and inexpensive hostess or teacher gift at the holidays? Fill a mason jar, deliver and delight!
Freeze in an airtight container for up to 6 months.
We use these pans from Nordic Ware and we line them with perfectly fitted pre-cut parchment paper sheets for easy cleanup.
Commercial Aluminum Baking Pans from Nordic Ware
Jump to recipe Enjoy on Arugula Salad with Spiced Walnuts + Goat Cheese Check out the 2018 Thanksgiving Menu
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
cups |
Ingredients
- 1 1/2 cups walnuts
- 1 egg white
- 1 tablespoon water
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin spice
- 1/2 teaspoon sea salt
Ingredients
| |
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a small bowl, combine sugar, pumpkin spice and sea salt. Stir ingredients until well incorporated.
- In a large bowl, whisk egg white and water until frothy. Add nuts, sugar and spice mixture. Toss with a wooden spoon or spatula, ensuring nuts are evenly coated.
- Spread nuts in a single layer on parchment lined baking sheet.
- Bake for 45 to 50 minutes. Stir every 15 minutes on sheet pan to prevent sticking. Be careful not to burn the nuts.
- Let cool on parchment paper for at least 15 minutes before handling. Serve warm or at room temperature.
Recipe Notes
May we suggest? Try these nuts on our Arugula Pear Salad with Spiced Walnuts and Goat Cheese.
Refrigerate in an airtight container for up to two weeks. These nuts freeze well in a freezer bag with the air removed for up to 6 months. Recipe courtesy of www.sisterspicekitchen.com ©2017 Sister Spice. All rights reserved.
