299 calories; 16 g fat; 1.5 g saturated fat; 0 mg cholesterol; 194 mg sodium; 20 g carbohydrate; 2 g fi ber; 4 g protein
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 salt. Cook on medium until sugar melts and is no longer grainy, about 3 minutes.
Remove from heat immediately, add walnuts and stir to coat. Pour walnuts onto prepared lined baking sheet and separate with a fork. Cool completely before storing in an airtight container.