Canadian Maple Glazed Walnuts Recipes

CANADIAN MAPLE GLAZED WALNUTS

Steps:

• In an skillet or saucepan, stir together syrup, cinnamon, butter, and salt. Cook and stir over medium heat until mixture becomes brown and starts to thicken.
• Add vanilla, then nuts and toss until the nuts are covered evenly with glaze. Quickly spread and cool on wax paper.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE GLAZED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in a skillet over medium heat.
• Stir in maple syrup, vanilla and salt. Bring mixture to a simmer for about 3 minutes.
• Add the walnuts and stir, coating them in the maple syrup mixture until sauce is syrupy and walnuts are well-coated.
• Transfer walnuts to a parchment-lined baking sheet and spread them in a single layer. Bake in the oven for 10 minutes, or until walnuts are caramelized.
• Let cool about 30 minutes. Serve or store in airtight container in the refrigerator.

MAPLE-CANDIED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and 3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes.
• Transfer walnut mixture to a parchment-lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.

CANADIAN MAPLE SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
• Increase oven temperature to 375 degrees F (190 degrees C).
• Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
• Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
• Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
• Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
• Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

MAPLE-GLAZED WALNUTS

Steps:

• Heat oven to 325°F. Line cookie sheet with foil; spray foil with nonstick cooking spray. In medium bowl, combine all ingredients except walnuts; mix well. Add walnuts; toss to coat. Spread on sprayed foil-lined cookie sheet, separating nuts with fork.
• Bake at 325°F. for 17 to 22 minutes, stirring every 5 minutes, or until glaze thickens and adheres to nuts. Watch during last 5 minutes of baking to prevent burning. Place nuts on waxed paper. Cool 10 minutes or until completely cooled. Break apart.

MAPLE WALNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Sift together flour, baking powder, and salt together in a bowl.
• Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined.
• Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.
• Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.
• Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.
• Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes.
• Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.