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Pumpkin Spiced Walnuts
- 5 teaspoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 egg white
- 1 cup walnut halves
Preheat oven to 400.
Combine sugar, cinnamon, allspice, and cloves in a small bowl; stir well.
Beat egg white in a medium-sized bowl.
Add walnuts, tossing to coat.
Sprinkle with approximately half of the pumpkin spice mixture and mix well.
Coat a rimmed baking sheet with nonstick cooking spray.
Transfer coated walnuts to baking sheet.
Bake for 15 minutes or until coating on walnuts is dry.
It’s been four years since I created this recipe, and I still feel the same way: I’m not a devotee of all things pumpkin spiced. However, these walnuts are pretty darn yummy. This only proves that you need to keep an open mind on food. You never know what you may like!
To learn more about this recipe, originally published in October 2015, keep reading.
It’s October, and the entire world is obsessed with pumpkin spice. Or at least so it seems. I happen to not be one of those people. I don’t want pumpkin spice coffee or cereal. Sure, I like pumpkin bread and pancakes, but I’m open-minded. I’ll eat them year ’round, not just when the leaves turn colors.
However, we are covering pumpkins this week on Think Tasty. As I began to think about new pumpkin recipes, I was also working on my Autumn-Inspired Salad. It had savory squash and sweet cranberries, what it needed was a bit of crunch. I thought about using pumpkin seeds but wanted something different. That’s when I decided that a flavored walnut would be the best option.
So, why not jump into the pumpkin spice excitement and fall somewhat within the lines of a pumpkin recipe? I figured if I played with the spices in my kitchen, I could find something that mimics the flavors of pumpkin pie. The great news- I mixed the spices and sugar and had my teenage daughter take a taste, and she declared that I had made pumpkin spice. When your 17 year old confirms pumpkin spice flavor, you know you have won.
These walnuts made a delicious addition to the salad. I also discovered that they make an addictive snack. So much so, that I needed to relocate the bowl away from where I was working. I’m hoping you find them as tasty as I did!