Pumpkin Spice Candied Walnuts

1. 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.
2. 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.
3. 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.