Espresso, pumpkin pie spice, a touch of cayenne, a bit of sugar and a few other ingredients, and you can have these spiced walnuts ready to go, too.
Hmm? Why yes, I did say espresso and pumpkin pie spice.
Elle, you’re obsessed.
By the way, easy holiday gift alert here! If you’re the type of person that likes to give homemade gifts, these are an addictive option. Need some nibblers to put out around the house during the holidays? Consider these--but make a lot, they’re going to go quickly! Nice hostess gift, too.
It just so happens that the other day on Twitter, I saw a conversation between my friend Barb, of Creative Culinary, and Jennifer, who represents California Walnuts. (You can follow Jennifer at @CAWalnuts and Barb at @CreativCulinary.) They were talking about toasting walnuts, and as it happened, I was heading into the kitchen to do that exact thing. A delicious coincidence, for sure! We quickly decided to each do our recipes, and then link up to them today. Jennifer and California Walnuts have been very gracious and offered a fantastic prize package to our readers! What will two lucky readers (one on my blog and one on Barb’s) receive?
Giveaway Closed, but the walnuts are still fantastic, so check out the recipe! The lucky random winner was April. Thanks, everyone!
- Walnuts Apron
- Cutting Board
- 4 lb. bag of California Walnuts
You’ll get a great head start on holiday baking with this package! That’s a lot of nuts, too, so if you’ve got a hot kitchen, store extra in the freezer to keep them nice and fresh.
Espresso Pumpkin Spiced Walnuts
adapted from Cooks.com
I used chopped walnuts here, because most of the spiced nuts were actually used in another recipe that I’ll be posting soon. If you’re making these for a gift or for a nibbly snack, go ahead and use whole walnuts or walnut halves.
1 TB espresso powder
1/2 cup sugar
1/2 tsp pumpkin pie spice
pinch of cayenne powder
pinch of salt
1/4 cup water
2 1/2 cups California walnuts, toasted in the oven for about 15 minutes at 300 degrees
Line a baking sheet with parchment paper.
Combine the espresso powder, sugar, pumpkin pie spice, cayenne, salt and water in a large sauté pan over medium heat. Stir occasionally until the sugar is dissolved.
Stir in the walnuts and crank up the heat to medium high. When the liquid (and there won't be much, so don't think you've made a mistake) starts to bubble and boil, stir constantly for three minutes, coating all of the nuts.
After the three minutes, turn the nuts on to the lined baking sheet and separate them with a fork. Allow to cool completely, and store in an airtight container.
Barb has a new series on her blog, called Happy Hour Friday. It’s all about drinks and appetizers, so go on over and check it out! Her walnut post today is for Cocoa, Cayenne and Espresso Roasted Walnuts.
It’s easy to enter; just link up your favorite drink or appetizer recipe using our link tool and you’ll be entered. Happy Hour Friday entries are open until Sunday at midnight and Barb and I will EACH pick a winner from the entries on our respective sites. Only one entry please and we look forward to seeing your contributions. (US shipping only.)