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Servings: 6

Total Time: 15 minutes

  • 1 1/2 cups California walnut havles and pieces
  • 1/2 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt


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.


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

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