Pumpkin spice all the things! These walnuts make a great topping for yogurt, sprinkled over a smoothie bowl, or as a quick snack with a piece of fruit.
💡Note: you can swap the coconut oil for grass-fed butter or 1 egg white as the “glue” that makes the mixture stick to the nuts.
(makes about 16 servings)
● 1 Tbsp coconut oil, melted
● 1 Tbsp water
● 1 tbsp coconut sugar
● ½ tsp kosher salt
● ½ tsp (to taste) pumpkin pie spice
● ¼ tsp (to taste) cinnamon
● Pinch of cayenne pepper
● 2 cups (450 grams) raw (unroasted) walnut halves
Preheat your oven to 275ºF/135ºC. Line a baking sheet with parchment paper.
In a large bowl, whisk together all the ingredients except the Walnuts. Add in the walnuts and stir to coat evenly.
Spread in a single layer on the prepared pan. Place in the oven and bake for 30 minutes. Rotate the pan and cook for another 20-30 minutes. The nuts are done when they are dry to the touch and a little crispy.
Let them finish cooling on the pan before removing. These nuts will keep in a covered container for about a week at room temperature (if they last that long!)