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Pumpkin Spiced Walnuts

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  • Prep 25 min
  • Total 55 min
  • Servings 32
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Pumpkin pie spice is the secret ingredient in these irresistible treats, perfect for fall snacking or gift giving.
By Cheri Liefeld
Created Nov 5, 2012
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Ingredients

  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 cups walnut halves, toasted

Steps

  • 1
    Line cookie sheet with cooking parchment paper.
  • 2
    In 10-inch skillet, stir together all ingredients except walnuts. Cook over medium heat, stirring until honey is dissolved. Add walnuts. Increase heat; cook about 3 minutes, stirring constantly, until liquid boils. Walnuts should be completely coated.
  • 3
    Turn walnuts out onto paper-lined cookie sheet. With fork, break up mixture into individual nuts. Cool completely before serving, about 30 minutes. Store in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have pumpkin pie spice in the house, mix 1/2 teaspoon ground cinnamon, a scant 1/4 teaspoon ground ginger, a scant 1/4 teaspoon nutmeg and a scant 1/8 teaspoon ground cloves.

Nutrition

Nutrition Facts are not available for this recipe
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