Preheat oven to 350 degrees. Spread the walnuts on a parchment lined baking sheet and toast for 10 minutes. After 10 minutes, remove the nuts from the oven and let them cool.

While the nuts are cooling, make the honey glaze. Combine the ghee, honey, cinnamon, vanilla extract, and a pinch of sea salt in a small non-stick pot or skillet. Cook the mixture over medium heat until it begins to bubble and become frothy (roughly 2-3 minutes).

Add the walnuts to the honey glaze mixture and let cook for 3-4 minutes stirring the nuts constantly until they are glazed.

Pour the walnuts out onto a parchment lined baking sheet. Separate the nuts using the spatula or a fork so that they are in an even layer, and not clumps, on the baking sheet. The glaze on the nuts will harden as they cool. Allow the nuts to cool completely before transferring them to a storage container.