Candied Maple Cinnamon Walnuts Recipes

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.

CANDIED NUTS

Steps:

• Preheat oven to 300-degrees F (conventional) or 275-degrees F (convectional).Line a large baking sheet with parchment paper and grease the paper with non-stick cooking spray.
• Mix cinnamon sugar: In a small bowl, add both sugars, cinnamon, salt and cayenne. Whisk, breaking up any large clumps of sugar, until thoroughly combined. Set aside.
• Whisk egg white: In a large bowl, vigorously whisk the egg white until frothy, about 1-2 minutes.
• Add flavor: Add the maple syrup and vanilla to the bowl. Whisk again until frothy.
• Add nuts: Add the nuts to the bowl and gently toss until the walnuts are evenly coated.
• Add cinnamon sugar: Sprinkle the cinnamon sugar over the nuts. Gently toss until evenly and thoroughly coated.
• Arrange on pan: Transfer the nuts to the prepared baking sheet, arranging them in an even, single layer.
• Bake. Stir. Bake: Place nuts in the oven on the middle shelf and bake for 20 minutes. Remove nuts and use a flat spatula to lift the nuts off the pan and gently stir. Return to the oven and bake for an additional 16-20 minutes, or until nuts are very fragrant and mostly dry to the touch. (Note: The candy-coating will continue to harden as the nuts cool!)
• Cool: Transfer the baking sheet to a wire rack and sprinkle with flaky sea salt and sanding sugar if using. Let the candied nuts cool to room temperature.
• Serve or Store! Serve and enjoy immediately with crudité, cheese boards, salads, pancakes, waffles and more! Or store in an airtight container at room temperature for up to 2 weeks.

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

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.

DAWN'S CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
• Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
• Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.