LOVE {vanilla spice walnuts}

As promised, here is the recipe for my "Other Mother" Melissa's incredible Vanilla Spice Walnuts. Dad + Melissa sent an assortment of flavor-roasted almonds, pine nuts, peanuts, pecans, and walnuts as part of Evan and my birthday package. Lucky us, right?! If you like cinnamon sugar toast, you will LOVE these.

Evan and I have tried these nutty treats plain, in cereal, + crushed on top of Evan's Cannoli Cake. I can imagine they would also be delicious sprinkled over a bowl of vanilla ice cream, in a chicken + mixed berry salad, or mixed in with some banana nut bread batter. Mmm!

{image via 101 Cookbooks}

Melissa Janney's Vanilla Spice Walnuts

INGREDIENTS

4 cups raw walnut halves

2 TB unsalted butter, melted

6 TB granulated sugar

1 TB vanilla extract {if the nuts appear dry, use more}

1 TB vanilla powder

1 1/2 tsp cinnamon

1 tsp nutmeg

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper (optional)

Pre-heat oven to 300 degrees

Combine raw walnut halves and melted butter, toss and coat well.Sprinkle granulated sugar and add vanilla extract, toss and coat well.Set aside for at least 10 minutes.

While the nuts are resting, mix together the vanilla powder, cinnamon, nutmeg, salt and pepper{s}, set aside - do not add to nuts yet.

After the nuts have rested, spread them in a single layer on a baking sheet covered with parchment paper.Bake for approximately 30 minutes or until toasted. I usually turn them over at least once during baking to ensure even cooking.

Once the nuts are fully roasted, remove from the oven and sprinkle with the spice mixture. Stir and toss carefully to coat well.I usually end up sprinkling more vanilla powder at the end because there's no such thing as too much of a good thing!

Tips:

• I've had very good success with the Costco walnuts. They are well priced, fresh and very meaty. Trader Joe's is also a good source.

• If the spice mixture doesn't seem to be sticking to the nuts or if they aren't crunchy enough reduce temp (try 225 deg) and bake longer. Follow your nose for doneness.

• If you keep your walnuts in the freezer like I do, be sure to let them come up to room temperature before you add the melted butter or the butter will harden up and not spread evenly which means the sugar won't stick evenly either.

• I prefer using freshly ground salt or coarser grain kosher salt because I like the occasional bite of salt instead of the whole nut tasting salty.

Yum, yum, yum! Please leave your feedback in the comments section so I can pass it along to Melissa. :o)