Everyone’s favorite Fall spice blend does it again! These crunchy, sweet nuts and seeds are so freakin good with a cocktail, on top of your favorite Fall salad or (even better) on a scoop of vanilla ice cream or slice of pie! You’re going to want to make these all season long!


2c walnuts or pecans
1/4c pumpkin seeds

1 1/2t cinnamon
1/2t ginger
1/4t clove
1/4t allspice
1/4t nutmeg

2T coconut oil
1/4c maple syrup
1/4t vanilla

Sea salt

(Swap the cinnamon, ginger, clove, allspice and nutmeg for 2 3/4t pumpkin spice blend.)


Toast walnuts and seeds in a dry pan (the seeds wont take very long so do them separate from the walnuts), set aside. Meanwhile, stir together the cinnamon, ginger, clove, allspice and nutmeg in a small bowl.

Melt the coconut oil in the pan on medium-med-high heat.  Add the spice mixture and stir until fragrant.  Quickly pour in the maple syrup and vanilla, stir together, it’ll get bubbly.  Toss in the walnuts and seeds, toss to coat completely.  Continue to stir for another couple of minutes get all the liquid to coat the walnuts and seeds then pour onto parchment, sprinkle with sea salt and cool.  



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