Recipe! Easy and delicious pumpkin-spiced walnuts

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.

Pumpkin-Spiced Walnuts

(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!)

Enjoy!