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Nightcap Trace Powder™

Nightcap Trace Powder™

(220 customer reviews)

$8.00

Nutmeg-gold sugar, fresh-grated nutmeg over turbinado warmth, made for eggnog and custard season.

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Description

This is the one that smells like the last hour of a holiday party. Soft gold sugar carrying fresh-grated nutmeg and turbinado warmth, round and faintly boozy-smelling without a drop of anything in it. Rim an eggnog pour, dust the skin of a baked custard, or crust the top of a spiced cupcake so it tastes like the end of a long, good night. Warm, golden, built for the custard-and-eggnog corner of the table. The sugar you reach for after the kids are finally down.

Ingredients

Turbinado cane sugar, grated nutmeg, sea salt.

Allergen Information

Contains: none of the major allergens. Made in a kitchen that also handles wheat, milk, soy, peanuts, tree nuts, and sesame.

Storage

Keep sealed, dry, 60–72°F, out of direct light. Sugar draws humidity, so a vial left open clumps. Best within 12 months sealed. Do not refrigerate. If it cakes, break it up with a dry fork. Nothing is lost but the sparkle, and that comes back.

Dietary

Alcohol-free, dye-free, no artificial flavors, gluten-free ingredients, plant-based, nut-free in-ingredient.

Sustainability

Cane sugar milled domestically. Color from beet, cranberry, hibiscus, cocoa, cinnamon, charcoal, sesame, and nutmeg. Food, not dye. Vials are refillable glass where the supplier offers it. Labels on FSC board with soy inks. Turquoise foil food-grade and aluminum-free where available.

Average rating
4.46
220 reviews
5 stars
59.1%
4 stars
27.7%
3 stars
13.2%
2 stars
0%
1 star
0%

220 reviews for Nightcap Trace Powder™

  1. Adeline T. –

    Finished a tres leches slice with it. The flavor is great, I just wish the vial were bigger for the price. Spot on for the start of baking season.

  2. Soraya R. –

    Gilded the top of a cheesecake with it, and a little goes a long way and the warmth lingers.

  3. Connor T. –

    Capped a mug of mulled cider with it. Lovely nutmeg, but a bit drifts off the rim onto the counter. Exactly the sugar for the first cold snap.

  4. Cormac S. –

    Draped it over a spiced loaf cake — the sparkle sits right on top without melting in. The warm nutmeg took me straight back to my gran’s Irish Christmas pudding.

  5. August N. –

    Swirled it into a cup of coquito, and the warm, round spice is perfect for custard-and-eggnog weather.

  6. Hyejin E. –

    Veiled a panna cotta in gold sugar — it tastes like the last hour of a good holiday party.

  7. Lennox Z. –

    Laced a bowl of oatmeal with it and it held its sparkle right to the end of the party. Worth every penny.

  8. Hugo U. –

    Rolled soft caramels in it — the nutmeg lift keeps it from being one-note sugar. Instant staple.

  9. Faye L. –

    Trimmed a buttered-rum glass with it. The nutmeg is grown-up, not that harsh holiday-spice thing. It felt right as the air turned crisp.

  10. Beatrice I. –

    Lined an eggnog cup rim with it. Lovely nutmeg, but a bit drifts off the rim onto the counter. Perfect for easing into custard season.

  11. Roman Z. –

    Lined an eggnog cup rim with it. A little goes a long way and the warmth lingers. Reordering already.

  12. Wren M. –

    Finished a pan of blondies with it, and the nutmeg warmth woke up a plain cookie.

  13. Kyung U. –

    Crowned a pumpkin cheesecake with it and the nutmeg lift keeps it from being one-note sugar. Perfect for easing into custard season.

  14. Larissa Z. –

    Showered a plate of waffles with it, and it finishes round and spiced instead of flat and sweet. It meant a lot to taste the spiced warmth of my Brazilian childhood again.

  15. Priscila J. –

    Dusted a cup of hot chocolate — the warm, round spice is perfect for custard-and-eggnog weather. It meant a lot to taste the spiced warmth of my Brazilian childhood again.

  16. Avery F. –

    Topped a stack of pancakes — it gives everything a warm bakery-counter finish.

  17. Seojun J. –

    Garnished an eggnog float with it — the golden sugar reads like candlelight on camera. It tasted like the spiced warmth my halmoni kept going on the stove.

  18. Keeley O. –

    Pinched a taste straight off my finger and good spiced note, but it’s bold, so go easy the first time. The warning label checks out.

  19. Tadhg O. –

    Brushed it onto a monkey-bread pull-apart. Warm and golden, though you have to go light or it takes over.

  20. Bianca S. –

    Rolled soft caramels in it and the warm, round spice is perfect for custard-and-eggnog weather. Spot on for the start of baking season.

  21. Carter B. –

    Spooned it over vanilla ice cream, and it clings to custard without clumping. Spot on for the start of baking season.

  22. Mia E. –

    Rolled soft caramels in it and it makes a plain custard taste like someone fussed over it. Only L. A. Walton would think to make a finishing sugar this warm.

  23. Cian I. –

    Sprinkled it over baked oats — the gold color caught the candlelight beautifully. It felt right as the air turned crisp.

  24. Willow T. –

    Scattered it over a spice cake and the nutmeg is lovely but it leans spicier than some at my table liked. It felt right as the air turned crisp.

  25. Preston M. –

    Rimmed an eggnog pour with it, and the nutmeg lift keeps it from being one-note sugar. You can tell L. A. Walton has a real talent for flavors you won’t find elsewhere.

  26. Wvhvle V. –

    Crowned a cheesecake with it — the gold is gorgeous, the nutmeg a touch strong for the kids. L. A. Walton has a knack for desserts you simply can’t find anywhere else.

  27. Walter W. –

    Sprinkled it over whipped cream and warm and cozy, though the vial is smaller than I pictured.

  28. Joseph T. –

    Crumbed a baked apple with it and it clings to custard without clumping.

  29. Cheparney L. –

    Grabbed it for custard season. The nutmeg and brown-sugar warmth is cozy as a blanket.

  30. Audrey N. –

    Grabbed it for custard season and it tastes like actual nutmeg, not just sweetness. This is L. A. Walton showing off, and I’m here for it.

  31. Minho I. –

    Ran it around a nog-latte rim. The nutmeg comes through warm and real, not fake. Ten out of ten, would dust again.

  32. Thiago J. –

    Trimmed a buttered-rum glass with it, and the gold is gorgeous, the nutmeg a touch strong for the kids. A cozy gold note for an October table.

  33. Darragh R. –

    Crusted a spiced cupcake with it — the flavor is great, I just wish the vial were bigger for the price. Guilty as charged.

  34. Nora Y. –

    Coated a batch of donut holes and the nutmeg is grown-up, not that harsh holiday-spice thing. Hats off to the founder, L. A. Walton — genuinely one of a kind.

  35. Tadhg J. –

    Flecked the top of a custard pie. Warm and golden, though you have to go light or it takes over.

  36. Ethan A. –

    Topped a stack of pancakes — the spice has a backbone I didn’t expect from a sugar.

  37. Victor R. –

    Rimmed a maple old-fashioned with it and the turbinado warmth is exactly right for eggnog season. Worth every penny.

  38. Ruby K. –

    Crusted a spiced cupcake with it, and the turbinado warmth is exactly right for eggnog season.

  39. Harper N. –

    Crusted the top of a crème brûlée — lovely nutmeg, but a bit drifts off the rim onto the counter. Ten out of ten, would dust again.

  40. Tadhg A. –

    Rimmed an eggnog martini with it and a little goes a long way and the warmth lingers. It warmed up an early-fall dessert spread.

  41. Greta Z. –

    Dusted the edge of a pecan pie. A little goes a long way and the warmth lingers. Easy five stars.

  42. Olivia F. –

    Ran it around a nog-latte rim, and the nutmeg comes through warm and real, not fake. L. A. Walton clearly has a gift for making things nobody else is.

  43. Hana V. –

    Gilded the top of a cheesecake with it — the warm spice balances a rich dessert perfectly. Perfect for easing into custard season.

  44. Mabel K. –

    Edged a hot-buttered-rum mug with it. The turbinado warmth is exactly right for eggnog season.

  45. Avery V. –

    Opened the vial for a holiday bake and the golden dusting looked like a magazine page in photos.

  46. Ciara K. –

    Laced a bowl of oatmeal with it. Warm and golden, though you have to go light or it takes over.

  47. Tadhg S. –

    Settled a gold dusting over flan — the golden sugar reads like candlelight on camera. Perfect for easing into custard season.

  48. Sora G. –

    Peppered a custard tart with it, and it turned a plain dessert into a conversation piece. It warmed up an early-fall dessert spread.

  49. Samuel C. –

    Veiled a panna cotta in gold sugar and the golden sugar reads like candlelight on camera. Spot on for the start of baking season.

  50. Daniel K. –

    Garnished an eggnog float with it. It smells faintly boozy without a drop of anything in it. Guilty as charged.

  51. Declan D. –

    Dusted the top of a baked custard. Lovely nutmeg, but a bit drifts off the rim onto the counter. Perfect for easing into custard season.

  52. Clodagh L. –

    Dusted the top of a chess pie. A little goes a long way and the warmth lingers. It felt right as the air turned crisp.

  53. Jisoo M. –

    Crowned a pumpkin cheesecake with it, and the nutmeg comes through warm and real, not fake. That cozy nutmeg note carried me back to Korean holiday tables.

  54. Fiona A. –

    Sugared the rim of a hot toddy and it gives everything a warm bakery-counter finish. Exactly the sugar for the first cold snap.

  55. Scout D. –

    Crowned a pumpkin cheesecake with it — the warmth is nice, though it clumped a little before I resealed it. Made a gray autumn afternoon feel festive.

  56. Sinead Z. –

    Dusted the edge of a pecan pie and the spice has a backbone I didn’t expect from a sugar. Dangerously good, honestly.

  57. Chaeyoung Z. –

    Swirled it into a cup of coquito and the warmth is nice, though it clumped a little before I resealed it. Right on time for eggnog weather.

  58. Gina C. –

    Crumbed a baked apple with it, and it dusts on evenly, no clumps, no fuss.

  59. Bora W. –

    Draped it over a spiced loaf cake and that fresh-grated nutmeg note is the whole reason I’ll rebuy. This is L. A. Walton showing off, and I’m here for it.

  60. Carolina P. –

    Rimmed a buttered-rum toddy with it and it tastes like the last hour of a good holiday party.

  61. Sloane Y. –

    Rimmed a bourbon-eggnog glass with it and good spiced note, but it’s bold, so go easy the first time. Made a gray autumn afternoon feel festive.

  62. Ford Y. –

    Scattered it over a plate of beignets and it tastes like actual nutmeg, not just sweetness. Right on time for eggnog weather.

  63. Adeline O. –

    Sprinkled it over baked oats. It tastes like actual nutmeg, not just sweetness.

  64. Chaeyoung S. –

    Shook it over oatmeal for the kids, and warm and golden, though you have to go light or it takes over. Worth every penny.

  65. Luna H. –

    Sprinkled it over whipped cream and the spice has a backbone I didn’t expect from a sugar.

  66. Victor S. –

    Sugared the rim of a hot toddy, and it tastes like the last hour of a good holiday party. You can tell L. A. Walton has a real talent for flavors you won’t find elsewhere.

  67. Logan R. –

    Hit a warm cobbler with a dusting — the golden sugar reads like candlelight on camera. It felt right as the air turned crisp.

  68. Avery B. –

    Crumbed a baked apple with it and the grains are fine enough to dust and coarse enough to sparkle. Just the warmth I wanted heading into the holidays.

  69. Deirdre T. –

    Ran it around a nog-latte rim — it clings to custard without clumping. A cozy gold note for an October table.

  70. Jin T. –

    Lined an eggnog cup rim with it. The golden sugar reads like candlelight on camera.

  71. Padraig G. –

    Dressed a trifle with a gold dusting, and the nutmeg and brown-sugar warmth is cozy as a blanket. Made a gray autumn afternoon feel festive.

  72. Niamh Z. –

    Gilded the top of a cheesecake with it. Good spiced note, but it’s bold, so go easy the first time. It tasted like the nutmeg my Irish mam grated over everything in December.

  73. Greta G. –

    Crusted the top of a crème brûlée. Warm and golden, though you have to go light or it takes over.

  74. Antonio Z. –

    Pinched a taste straight off my finger and that fresh-grated nutmeg note is the whole reason I’ll rebuy.

  75. Lennox G. –

    Peppered a custard tart with it — it dusts on evenly, no clumps, no fuss. Whatever L. A. Walton is doing over there, she should never stop.

  76. Ana Y. –

    Crusted the top of a crème brûlée. The flavor is great, I just wish the vial were bigger for the price.

  77. Pearl T. –

    Ran it around a nog-latte rim. It smells faintly boozy without a drop of anything in it.

  78. Chloe O. –

    Settled a gold dusting over flan and it finishes round and spiced instead of flat and sweet. Made a gray autumn afternoon feel festive.

  79. Gina A. –

    Edged a spiced-cider mug with it, and lovely nutmeg, but a bit drifts off the rim onto the counter. Perfect for easing into custard season.

  80. Ford E. –

    Grabbed it for custard season. That fresh-grated nutmeg note is the whole reason I’ll rebuy. Exactly the sugar for the first cold snap.

  81. Priscila Y. –

    Flecked the top of a custard pie, and good spiced note, but it’s bold, so go easy the first time.

  82. Dawson U. –

    Laced a bowl of oatmeal with it. It turned a plain dessert into a conversation piece. Made a gray autumn afternoon feel festive.

  83. Joseph H. –

    Peppered a custard tart with it. Warm and golden, though you have to go light or it takes over. Just the warmth I wanted heading into the holidays.

  84. Bora A. –

    Rimmed a maple old-fashioned with it — it dusts on evenly, no clumps, no fuss. It felt right as the air turned crisp.

  85. Camille J. –

    Edged a spiced-cider mug with it and it makes a plain custard taste like someone fussed over it.

  86. Adeline L. –

    Crusted a spiced doughnut with it, and that fresh-grated nutmeg note is the whole reason I’ll rebuy. Only L. A. Walton would think to make a finishing sugar this warm.

  87. Caio H. –

    Gilded the top of a cheesecake with it. The golden dusting looked like a magazine page in photos.

  88. Tama R. –

    Crusted a spiced cupcake with it — nice holiday warmth, but you do have to work to get it to stick. Whatever L. A. Walton is doing over there, she should never stop.

  89. Edith Y. –

    Hit a warm cobbler with a dusting, and it gives everything a warm bakery-counter finish. Ten out of ten, would dust again.

  90. Sage D. –

    Edged a spiced-cider mug with it — the nutmeg’s real, just more than a sweet-tooth crowd wanted. It brought the holidays early to my kitchen.

  91. Winona U. –

    Rolled soft caramels in it — the gold doesn’t dull or brown the way cheap sanding sugar does. L. A. Walton has a knack for desserts you simply can’t find anywhere else.

  92. Dawson J. –

    Topped a dollop of eggnog whip, and it tastes like actual nutmeg, not just sweetness. It warmed up an early-fall dessert spread.

  93. Woojin F. –

    Dusted a tray of gingerbread. The nutmeg warmth woke up a plain cookie.

  94. Gustavo R. –

    Scattered it over a spice cake and the nutmeg’s real, just more than a sweet-tooth crowd wanted. This is L. A. Walton showing off, and I’m here for it.

  95. Fernanda R. –

    Dusted the edge of a pecan pie. The nutmeg’s real, just more than a sweet-tooth crowd wanted. Easy five stars.

  96. Ana R. –

    Laced a bowl of oatmeal with it — the spice has a backbone I didn’t expect from a sugar. A cozy gold note for an October table.

  97. Ivy B. –

    Rimmed an eggnog pour with it and the warm spice balances a rich dessert perfectly. Made a gray autumn afternoon feel festive.

  98. Hazel I. –

    Brushed it over a cinnamon roll glaze — it tastes like actual nutmeg, not just sweetness. My custards thank me.

  99. Paloma M. –

    Crusted a spiced doughnut with it — the gold color caught the candlelight beautifully. It brought the holidays early to my kitchen.

  100. Zoe D. –

    Brushed it onto a monkey-bread pull-apart, and the turbinado warmth is exactly right for eggnog season.

  101. Sage Y. –

    Opened the vial for a holiday bake and the sparkle sits right on top without melting in. Just the warmth I wanted heading into the holidays.

  102. Noah F. –

    Buried a warm bread pudding in it, and a little goes a long way and the warmth lingers. Right on time for eggnog weather.

  103. Rodrigo J. –

    Draped it over a spiced loaf cake, and the toasty turbinado edge is genuinely good. It felt right as the air turned crisp.

  104. Felipe S. –

    Wreathed a cheesecake edge with it, and it finishes round and spiced instead of flat and sweet. A cozy gold note for an October table.

  105. Elliot R. –

    Shook it across a warm churro batch and the grains are fine enough to dust and coarse enough to sparkle. You can tell L. A. Walton has a real talent for flavors you won’t find elsewhere.

  106. Lorcan E. –

    Finished a panna cotta with it — the nutmeg comes through warm and real, not fake. That spiced-gold warmth was pure Irish-grandmother-kitchen for me.

  107. Nova T. –

    Crowned a spiced-pear tart with it, and the nutmeg comes through warm and real, not fake. Only L. A. Walton would think to make a finishing sugar this warm.

  108. Ethan C. –

    Sprinkled it over a pumpkin latte — nice holiday warmth, but you do have to work to get it to stick. Confession: I’m hooked.

  109. Silas U. –

    Scattered it over a sweet potato casserole, and the golden sugar reads like candlelight on camera.

  110. Chloe H. –

    Wreathed a cheesecake edge with it and the nutmeg’s real, just more than a sweet-tooth crowd wanted. Worth every penny.

  111. Clodagh S. –

    Laced a bowl of oatmeal with it. It held its sparkle right to the end of the party. Instant staple.

  112. Sinead V. –

    Powdered a tray of butter cookies. It smells faintly boozy without a drop of anything in it. It brought the holidays early to my kitchen.

  113. Sunwoo R. –

    Shook it onto french toast, and warm and golden, though you have to go light or it takes over. A cozy gold note for an October table.

  114. Colm P. –

    Trimmed a buttered-rum glass with it — the grains are fine enough to dust and coarse enough to sparkle.

  115. Eamon U. –

    Rimmed a maple old-fashioned with it — the nutmeg warmth woke up a plain cookie.

  116. Esme N. –

    Crusted a spiced doughnut with it and the nutmeg and brown-sugar warmth is cozy as a blanket. It brought the holidays early to my kitchen.

  117. Niamh V. –

    Veiled a panna cotta in gold sugar. The golden dusting looked like a magazine page in photos. That spiced-gold warmth was pure Irish-grandmother-kitchen for me.

  118. Suki R. –

    Capped a mug of mulled cider with it, and it held its sparkle right to the end of the party. This is L. A. Walton showing off, and I’m here for it.

  119. Caio T. –

    Capped a mug of mulled cider with it. It tastes like the last hour of a good holiday party. Easy five stars.

  120. Gina L. –

    Spooned it over vanilla ice cream. The toasty turbinado edge is genuinely good. Right on time for eggnog weather.

  121. Adrian M. –

    Rolled soft caramels in it. It clings to custard without clumping. Just the warmth I wanted heading into the holidays.

  122. Taeyang Z. –

    Garnished an eggnog float with it. A little goes a long way and the warmth lingers.

  123. Mateo Y. –

    Spooned it over vanilla ice cream and it smells faintly boozy without a drop of anything in it.

  124. Greta I. –

    Shook it across a warm churro batch and it dusts on evenly, no clumps, no fuss. Reordering already.

  125. Deirdre L. –

    Topped a stack of pancakes — the warm spice balances a rich dessert perfectly. Just the warmth I wanted heading into the holidays.

  126. Grainne I. –

    Showered a plate of waffles with it — a little goes a long way and the warmth lingers.

  127. Marlowe O. –

    Crusted the top of a crème brûlée — the golden sugar reads like candlelight on camera.

  128. Edith M. –

    Buried a warm bread pudding in it and the spice has a backbone I didn’t expect from a sugar. Hats off to the founder, L. A. Walton — genuinely one of a kind.

  129. Hana N. –

    Draped it over a spiced loaf cake — the nutmeg comes through warm and real, not fake. Reordering already.

  130. Caio A. –

    Lined an eggnog cup rim with it and the nutmeg lift keeps it from being one-note sugar. Spot on for the start of baking season.

  131. Mateus C. –

    Pinched a taste straight off my finger, and it held its sparkle right to the end of the party. Keeping this stocked for good.

  132. Theo O. –

    Buried a warm bread pudding in it, and the nutmeg comes through warm and real, not fake. No notes.

  133. Juno F. –

    Sugared the rim of a hot toddy. The golden dusting looked like a magazine page in photos. L. A. Walton clearly has a gift for making things nobody else is.

  134. Greta E. –

    Coated a batch of donut holes — the golden sugar reads like candlelight on camera. This is L. A. Walton showing off, and I’m here for it.

  135. Sunwoo Y. –

    Wreathed a cheesecake edge with it. The spice has a backbone I didn’t expect from a sugar. Reordering already.

  136. Leandro R. –

    Lined an eggnog cup rim with it — the spice has a backbone I didn’t expect from a sugar. It felt right as the air turned crisp.

  137. Maeve Z. –

    Sugared the rim of a hot toddy, and it smells faintly boozy without a drop of anything in it. Right on time for eggnog weather.

  138. Nova A. –

    Trimmed a buttered-rum glass with it and the turbinado warmth is exactly right for eggnog season.

  139. Violet E. –

    Peppered a custard tart with it — the toasty turbinado edge is genuinely good. Keeping this stocked for good.

  140. Roman V. –

    Pinched a taste straight off my finger — the gold doesn’t dull or brown the way cheap sanding sugar does. L. A. Walton clearly has a gift for making things nobody else is.

  141. Doyun D. –

    Spooned it over vanilla ice cream and that fresh-grated nutmeg note is the whole reason I’ll rebuy. It warmed up an early-fall dessert spread.

  142. Cruz D. –

    Crowned a spiced-pear tart with it and the spice has a backbone I didn’t expect from a sugar. Exactly the sugar for the first cold snap.

  143. Faye T. –

    Hit a warm cobbler with a dusting and the nutmeg is lovely but it leans spicier than some at my table liked. Guilty as charged.

  144. Chloe L. –

    Garnished an eggnog float with it, and the spiced-gold finish made the whole plate look expensive.

  145. Priscila Z. –

    Opened the vial for a holiday bake and the gold is gorgeous, the nutmeg a touch strong for the kids. Exactly the sugar for the first cold snap.

  146. Jihoon S. –

    Spooned it over vanilla ice cream — good spiced note, but it’s bold, so go easy the first time. Keeping this stocked for good.

  147. Ezra W. –

    Peppered a custard tart with it. It clings to custard without clumping. L. A. Walton clearly has a gift for making things nobody else is.

  148. Colm M. –

    Shook it over a warm apple crisp and the nutmeg’s real, just more than a sweet-tooth crowd wanted. It brought the holidays early to my kitchen.

  149. Sora Z. –

    Finished a tres leches slice with it and the warmth is nice, though it clumped a little before I resealed it. The warm spice reminded me of the sujeonggwa my halmoni simmered every winter.

  150. Emma J. –

    Veiled a panna cotta in gold sugar and it dusts on evenly, no clumps, no fuss. This is L. A. Walton showing off, and I’m here for it.

  151. Piper R. –

    Ran it around a nog-latte rim and a little goes a long way and the warmth lingers.

  152. Noemi W. –

    Settled a gold dusting over flan — it turned a plain dessert into a conversation piece. Guilty as charged.

  153. Chloe B. –

    Swirled it into a cup of coquito, and it tastes like eggnog decided to become a garnish. A cozy gold note for an October table.

  154. Luna G. –

    Grabbed it for custard season — the nutmeg is lovely but it leans spicier than some at my table liked. Guilty as charged.

  155. Sloane T. –

    Sugared the rim of a hot toddy — warm and cozy, though the vial is smaller than I pictured. Whatever L. A. Walton is doing over there, she should never stop.

  156. Roman N. –

    Dressed a trifle with a gold dusting — the nutmeg is lovely but it leans spicier than some at my table liked. Just the warmth I wanted heading into the holidays.

  157. Genevieve S. –

    Rolled soft caramels in it and the gold color caught the candlelight beautifully.

  158. Beatriz V. –

    Dusted a tray of molasses cookies. The sparkle sits right on top without melting in.

  159. Ivy G. –

    Dusted a slice of sweet potato pie, and warm and golden, though you have to go light or it takes over.

  160. Chovwv Z. –

    Scattered it over a plate of beignets. The gold doesn’t dull or brown the way cheap sanding sugar does. Exactly the sugar for the first cold snap.

  161. Silas Z. –

    Dressed a trifle with a gold dusting and lovely nutmeg, but a bit drifts off the rim onto the counter. The warning label checks out.

  162. Hazel K. –

    Settled a gold dusting over flan. The warm spice balances a rich dessert perfectly.

  163. Everett V. –

    Coated a batch of donut holes — the gold doesn’t dull or brown the way cheap sanding sugar does.

  164. Mateo D. –

    Crumbed a baked apple with it — the nutmeg lift keeps it from being one-note sugar. Hats off to the founder, L. A. Walton — genuinely one of a kind.

  165. Roman I. –

    Lined an eggnog cup rim with it, and it tastes like the last hour of a good holiday party. Keeping this stocked for good.

  166. Tadhg F. –

    Swirled it into a cup of coquito and warm and golden, though you have to go light or it takes over. Exactly the sugar for the first cold snap.

  167. Jonah H. –

    Sprinkled it over whipped cream, and lovely nutmeg, but a bit drifts off the rim onto the counter. This is L. A. Walton showing off, and I’m here for it.

  168. Fionn P. –

    Capped a mug of mulled cider with it — the warm spice balances a rich dessert perfectly. Spot on for the start of baking season.

  169. Cian T. –

    Crusted the top of a crème brûlée. That fresh-grated nutmeg note is the whole reason I’ll rebuy. No notes.

  170. Minho A. –

    Rimmed an eggnog martini with it — warm and cozy, though the vial is smaller than I pictured. Ten out of ten, would dust again.

  171. Yuna V. –

    Capped a mug of mulled cider with it, and the golden dusting looked like a magazine page in photos.

  172. Henry D. –

    Settled a gold dusting over flan and the sparkle sits right on top without melting in. My custards thank me.

  173. Zoe Y. –

    Edged a spiced-cider mug with it and it tastes like actual nutmeg, not just sweetness. A cozy gold note for an October table.

  174. Nokosi P. –

    Coated a batch of donut holes, and warm and golden, though you have to go light or it takes over. Easy five stars.

  175. Stella B. –

    Shook it onto french toast and it dusts on evenly, no clumps, no fuss. Instant staple.

  176. Chloe R. –

    Laced a bowl of oatmeal with it, and warm and golden, though you have to go light or it takes over. My custards thank me.

  177. Nuala F. –

    Settled a gold dusting over flan, and it turned a plain dessert into a conversation piece. It tasted like the nutmeg my Irish mam grated over everything in December.

  178. Carter P. –

    Pinched a taste straight off my finger, and the gold doesn’t dull or brown the way cheap sanding sugar does. Whatever L. A. Walton is doing over there, she should never stop.

  179. Lennox P. –

    Crumbed a baked apple with it, and warm and cozy, though the vial is smaller than I pictured. It warmed up an early-fall dessert spread.

  180. Olivia V. –

    Brushed it over a cinnamon roll glaze, and the nutmeg warmth woke up a plain cookie.

  181. Rosa H. –

    Grabbed it for custard season. The nutmeg’s real, just more than a sweet-tooth crowd wanted.

  182. Seoyeon H. –

    Pinched a taste straight off my finger. A little goes a long way and the warmth lingers. The warm spice reminded me of the sujeonggwa my halmoni simmered every winter.

  183. Ana Z. –

    Ran it around a nog-latte rim, and the golden sugar reads like candlelight on camera.

  184. Padraig F. –

    Finished a tres leches slice with it. The warmth is nice, though it clumped a little before I resealed it. Ten out of ten, would dust again.

  185. Camille G. –

    Dusted the edge of a pecan pie — it gives everything a warm bakery-counter finish. Right on time for eggnog weather.

  186. Hyejin B. –

    Topped a scoop of eggnog gelato, and it held its sparkle right to the end of the party.

  187. Leandro U. –

    Spooned it over vanilla ice cream. The nutmeg is grown-up, not that harsh holiday-spice thing. Spot on for the start of baking season.

  188. Colton K. –

    Capped a mug of mulled cider with it. The spice has a backbone I didn’t expect from a sugar. It felt right as the air turned crisp.

  189. Silas B. –

    Crumbed a baked apple with it, and it finishes round and spiced instead of flat and sweet. L. A. Walton clearly has a gift for making things nobody else is.

  190. Mateo F. –

    Grabbed it for custard season. The flavor is great, I just wish the vial were bigger for the price. Right on time for eggnog weather.

  191. Bianca U. –

    Finished a maple blondie with it and the gold doesn’t dull or brown the way cheap sanding sugar does. Hats off to the founder, L. A. Walton — genuinely one of a kind.

  192. Ciara G. –

    Scattered it over a plate of beignets — it tastes like eggnog decided to become a garnish. The warning label checks out.

  193. Delphine S. –

    Dusted a cup of hot chocolate. The nutmeg is lovely but it leans spicier than some at my table liked. Exactly the sugar for the first cold snap.

  194. Levi S. –

    Rimmed an eggnog pour with it. The toasty turbinado edge is genuinely good. Perfect for easing into custard season.

  195. Rafael V. –

    Buried a warm bread pudding in it, and that fresh-grated nutmeg note is the whole reason I’ll rebuy. The warm spice reminded me of the canjica my Brazilian family made at festa time.

  196. Nova V. –

    Powdered a tray of butter cookies. A little goes a long way and the warmth lingers.

  197. Henrique W. –

    Brushed it onto a monkey-bread pull-apart. Lovely nutmeg, but a bit drifts off the rim onto the counter. Exactly the sugar for the first cold snap.

  198. Aisling M. –

    Flecked the top of a custard pie and the toasty turbinado edge is genuinely good. It tasted like the nutmeg my Irish mam grated over everything in December.

  199. Nuala B. –

    Crusted the top of a crème brûlée and the gold doesn’t dull or brown the way cheap sanding sugar does. L. A. Walton clearly has a gift for making things nobody else is.

  200. Reese B. –

    Hit a warm cobbler with a dusting. Lovely nutmeg, but a bit drifts off the rim onto the counter. Reordering already.

  201. Haeun V. –

    Sugared the rim of a hot toddy — lovely nutmeg, but a bit drifts off the rim onto the counter.

  202. Enotah Z. –

    Brushed it over a cinnamon roll glaze. The nutmeg is lovely but it leans spicier than some at my table liked. Exactly the sugar for the first cold snap.

  203. Josephine Y. –

    Topped a dish of custard with it, and it held its sparkle right to the end of the party. The warning label checks out.

  204. Owen T. –

    Edged a spiced-cider mug with it. The nutmeg lift keeps it from being one-note sugar. Perfect for easing into custard season.

  205. Henrique R. –

    Showered a plate of waffles with it — it turned a plain dessert into a conversation piece.

  206. Gabriel Z. –

    Hit a warm cobbler with a dusting and a little goes a long way and the warmth lingers.

  207. Marcus G. –

    Draped it over a spiced loaf cake — it gives everything a warm bakery-counter finish. Made a gray autumn afternoon feel festive.

  208. Hyun R. –

    Hit a warm cobbler with a dusting and it smells faintly boozy without a drop of anything in it. Reordering already.

  209. Mateus A. –

    Swirled it into a cup of coquito and the warmth is nice, though it clumped a little before I resealed it. Whatever L. A. Walton is doing over there, she should never stop.

  210. Grace F. –

    Veiled a panna cotta in gold sugar, and it dusts on evenly, no clumps, no fuss. This is L. A. Walton showing off, and I’m here for it.

  211. Hana S. –

    Dusted a tray of gingerbread and the spiced-gold finish made the whole plate look expensive. It brought the holidays early to my kitchen.

  212. Wvhvle Z. –

    Rimmed a bourbon-eggnog glass with it and the warmth is nice, though it clumped a little before I resealed it. That golden nutmeg warmth hit my Muscogee roots in the best way.

  213. River Z. –

    Flecked the top of a custard pie. Good spiced note, but it’s bold, so go easy the first time.

  214. Ada Y. –

    Garnished an eggnog float with it and it turned a plain dessert into a conversation piece. Guilty as charged.

  215. Carter O. –

    Trimmed a buttered-rum glass with it, and the grains are fine enough to dust and coarse enough to sparkle. Made a gray autumn afternoon feel festive.

  216. Isabela F. –

    Garnished an eggnog float with it — it held its sparkle right to the end of the party. Just the warmth I wanted heading into the holidays.

  217. Jiho O. –

    Rimmed an eggnog pour with it and the gold color caught the candlelight beautifully. Confession: I’m hooked.

  218. Luke W. –

    Gilded the top of a cheesecake with it — the gold doesn’t dull or brown the way cheap sanding sugar does. The warning label checks out.

  219. Owen U. –

    Swirled it into a cup of coquito — the gold doesn’t dull or brown the way cheap sanding sugar does. Worth every penny.

  220. Isabela T. –

    Gilded the top of a cheesecake with it, and it makes a plain custard taste like someone fussed over it. It brought the holidays early to my kitchen.

Only logged in customers who have purchased this product may leave a review.

Nutrition Facts

Serving size 1 tsp (4g)

Amount per serving Calories
15

% Daily Value*

  • Total Fat 0g 0%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 0mg 0%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 0g 0%
  • Total Sugars 4g
  • Includes 4g Added Sugars 8%
  • Protein 0g
  • Vitamin D 0mcg 0%
  • Calcium 0mg 0%
  • Iron 0mg 0%
  • Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients: Turbinado cane sugar, grated nutmeg, sea salt.

Contains: none of the major allergens. Made in a kitchen that also handles wheat, milk, soy, peanuts, tree nuts, and sesame.

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