Toast walnuts in a dry frying pan over medium heat stirring frequently, about 5-7 minutes or until fragrant. Pour onto a large rimmed baking sheet with a nonstick baking mat or parchment paper.
In a medium saucepan, combine sugar, pumpkin pie spice and sea salt. Cook on medium until sugar melts and is no longer grainy, about 3 minutes. Remove from heat immediately and 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 a fork, again working quickly. If you don’t get them all separated, you can cut or crack them apart once they cool. Cool completely before storing in an airtight container.
Tip
These are salty — If you’re not a huge salt fan, decrease to 1/4 teaspoon salt or omit completely.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
Savor the bold flavors of this plant-based, air-fried, buffalo cauliflower and walnuts; an irresistible and zesty appetizer bursting with flavor and crunch.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.