Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

*This post is in partnership with California Walnuts. I am thrilled to be working with them on a series of posts that will be popping up here throughout the next year. I can not wait to share with you all sorts of walnut-laced recipes. Thank you so much for supporting the brands that support the work I do in this space. I am so fortunate to work with some amazing companies.

You guys, I’ve done it. I have fallen victim to the pumpkin spice craze. But here me out. Well, I guess I don’t really have much of a case except that I love it. The warmth that comes from a blend of cinnamon, ginger, nutmeg and clove is exactly what I want in everything right now. Yes, I’ll drink it in my coffee. Absolutely I’ll have it in my yogurt. You want me to eat it with my cereal? No problem. Totally into it. Should I toss buttery walnuts with a sweet pumpkin spiced coating and then slather in chocolate? The answer is YES! So while I know that pumpkin spice anything is basically internet gold, let me assure you that this pumpkin spice is here for genuine enjoyment.

Our beautiful walnut halves start with a sweetened and spiced frothy egg white mixture. The addition of the egg white gives a crisp, crackly sweetness that I can’t quit. We then toss those warm candied walnuts in melted bittersweet chocolate then shower flake salt over top. Because that’s who we are.

The season of giving and gathering is among and these are perfect for such occasions. A large batch of these addictive sweets is thrown together quite quickly and make the perfect hostess gift for all those holiday shindigs right around the corner. Tuck a few in a pretty bag or jar with a ribbon and then be the favored guest at all the parties. Just be sure to save plenty for yourself because self-care is important too.

Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate


1 egg white

1/2 cup / 100 grams sugar

4 cups / 560 grams walnuts

3 teaspoons pumpkin spice (recipe below)

1 teaspoon sea salt

200 grams bittersweet chocolate, melted

Flake salt


Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl whisk the egg white until frothy. Add the sugar and whisk to combine. Stir in the walnuts, pumpkin spice and salt. Mix well.

Add the nut mixture to the prepared sheet pan and roast for 10 minutes. After 10 minutes stir well and continue to roast until the nuts are deeply toasted and smell delightfully fragrant.

While the walnuts are roasting melt the chocolate in a large bowl set over a pot of simmering water.

Toss the candied almonds in the melted chocolate and stir well to coat.

Return them back to the sheet pan, shower with flake salt then chill for 20 minutes in the fridge.

Keep any uneated walnuts in a well sealed container. These beauties will keep for up to 3 weeks.

Pumpkin Spice

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon ground cloves

1 teaspoon freshly ground nutmeg

Combine all the spices in a small bowl and store in a well sealed container for up to 3 months.

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Brussels Sprout and Green Apple Slaw with Pickled Cranberries

I won’t take up too much of your time because at this point your turkey is probably defrosting and menu plans are well underway. But I didn’t want to let the holiday pass us by without sharing this recipe for a simple, bright and fresh slaw. While I am one to honor the traditional flavors and dishes that Thanksgiving brings I am always eager for a bit of health and heft on the table.

This slaw is just ever-so-slightly creamy with the addition of a bit of mayonnaise in the dressing. The cranberries pop and cause a bit of a pleasant pucker from their bath in a sweet and spiced brine. Green apple carries another hit of sweet tang while heaps of fresh dill and scallion nudge the salad back toward the savory. All of this to say it’s a delicious salad that will sit beautifully on our holiday table next to our smoked turkey with a bourbon and bacon gravy and fresh corn and cornbread stuffing.

I hope you all have a wonderful Thanksgiving brimming with gratitude and grace.


Brussels Sprout and Green Apple Slaw with Pickled Cranberries


Pickled Cranberries

1 cup apple cider vinegar

1/2 cup brown sugar

3/4 cup water

1/4 teaspoon cinnamon

1/4 teaspoon ginger

4 cloves

Pinch salt

8 ounces cranberries ( about 2 cups)


1/3 cup pickling liquid

3 tablespoons mayo



8 cups shredded Brussels (about 1 pound)

2 small green apples, diced or julienned

1 cup chopped dill

3 green onions, white and green parts thinly sliced


Pickle the cranberries:

In a medium saucepan combine the vinegar, sugar, water, salt and spices and bring to a simmer. Add the cranberries then turn off the heat. Let cool. These can be made up to 3 days in advance. Cover and refrigerate.

Make the dressing:

In a small bowl whisk together the pickling brine with the mayonnaise. Add a pinch of salt. Taste and adjust to your liking. It should have a bit of bite to it.

Assemble the salad:

In a large bowl combine the brussels sprouts, green apple, dill, scallions, and dressing. Mix well to combine. Drain the remaining bring off the cranberries then add to the salad.

Serve straightaway.

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