This week I have revisited “spiced pumpkin” recipes, but today I’m diving into the land of pumpkin spice. Although I don’t squeal with joy when PSL season begins, I do appreciate the flavors of those baking spices. These walnuts are really delicious. Use them as part of a charcuterie board, top a salad, add them to a trail. Whatever you do, just try a batch.
The original post from October 2015
It’s October, and the entire world obsesses over 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!
Pumpkin Spiced Walnuts
Ingredients
- 5 teaspoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 egg white
- 1 cup walnut halves
Instructions
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Preheat oven to 400.
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Combine sugar, cinnamon, allspice, and cloves in a small bowl; stir well.
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Beat egg white in a medium-sized bowl.
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Add walnuts, tossing to coat.
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Sprinkle with approximately half of the pumpkin spice mixture and mix well.
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Coat a rimmed baking sheet with nonstick cooking spray.
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Transfer coated walnuts to baking sheet.
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Bake for 15 minutes or until coating on walnuts is dry.
Notes
