Maple Walnut Spice Caramel Candies 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.

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.

WALNUT CARAMEL TREATS

Steps:

• Line an ungreased 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside., In a microwave or heavy saucepan, melt one package of chips and 2 tablespoons shortening; stir until smooth. Pour into a prepared pan. Refrigerate for 20 minutes., Meanwhile, in a large heavy saucepan over medium-low heat, combine the caramels, water and remaining butter. Cook and stir until caramels are melted and mixture is smooth. Stir in walnuts. Pour over chocolate layer. Refrigerate for 45 minutes. , In a microwave or heavy saucepan, melt remaining chips and shortening. Spread over caramel layer. Cover and refrigerate for at least 2 hours or until firm. , Using foil, lift candy our of pan. Discard foil; cut candy into squares. Store in the refrigerator.

WALNUT CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., In a large heavy saucepan, combine cubed butter, sugar, 1 cup cream and corn syrup. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Stir in remaining cream very slowly so that mixture does not stop boiling., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage)., Remove from heat; stir in walnuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

MAPLE WALNUT SPICE CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
• Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

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.