Easy Candied Maple Walnuts Recipes

EASY MAPLE CANDIED WALNUTS - FOR SNACKING OR GIFTS

Steps:

• Preheat oven to 400°F. Whisk together syrup, oil, cinnamon and salt. Spread walnuts in a 9×13 baking dish and pour topping over the nuts.
• Stir well with a spoon. Bake for 12 to 14 minutes, watching carefully so they don't burn.
• As soon as they come out of the oven, stir them up so the syrup sticks to the nuts and not the pan.
• Immediately transfer the nuts to a plate to cool. Store in an airtight container and use within one month.

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.

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.

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.

CANDIED MAPLE WALNUTS

Steps:

• Preheat oven to 300 degrees.
• Line rimmed baking sheet with foil.
• Combine walnuts and maple syrup in medium bowl; toss to coat.
• Spread out nuts on sheet.
• Bake until browned and dry, stirring often, about 22 minutes.
• Cool.
• Remove from foil.
• Coarsely chop nuts.
• Note: Can be made 3 days ahead.
• Store in an airtight container at room temperature.

EASY CANDIED WALNUTS

Steps:

• Set oven to 325°F.
• Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
• In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
• Spread the nuts on the baking sheet (some nuts will stick together).
• Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time).
• Cool completely on the baking sheet.