Maple Candied Walnuts
User Reviews
5
Maple Candied Walnuts
Description
Maple Candied Walnuts are made by gently cooking walnuts in maple syrup and sea salt over medium heat until the syrup thickens and coats the nuts with a glossy finish. After transferring to a parchment-lined tray and separating the nuts, a short bake in a 350ºF oven crisps the walnuts, reducing stickiness and intensifying their crunch. This two-step process results in candied walnuts that maintain a balanced sweetness without an overly sticky texture.
The flavor is a pleasant mix of natural walnut richness, maple sweetness, and a slight saltiness from the sea salt. Toasting the nuts in syrup infuses them with a maple glaze that hardens slightly when baked, offering a satisfying bite. These candied walnuts can be served as a snack or used as a crunchy topping over salads, yogurts, or desserts, bringing texture and a touch of sweetness.
The recipe notes suggest the nuts can be stored in an airtight container for up to a week at room temperature or up to a month refrigerated. The baking step was added in adaptation from Food Network recipes to improve crunchiness and reduce stickiness compared to traditional methods using sugar and butter.
Ingredients
- 2 cups walnuts
- 1/3 cup pure maple syrup
- 1/8 teaspoon salt fine sea salt
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large skillet over medium heat, combine the walnuts, maple syrup and salt.
- Stir often, until the walnuts are toasted and the maple syrup is starting to stick to the nuts, about 3-5 minutes. The walnuts should look glossy, with less maple syrup visible on the pan.
- Transfer the cooked walnuts to the parchment lined baking sheet, and use two forks or spatulas to carefully separate the nuts into a single layer. (Don't use your hands, the hot maple syrup will stick to them!)
- Place the walnuts in the oven to bake at 350ºF for 5 to 7 minutes, then remove the pan and let them cool completely. (This should take 15 minutes or so.) When the walnuts are cool, break apart any nuts that have cooked together, and enjoy them straight off the pan, or in a serving bowl.
- These candied walnuts can be stored in an airtight container for up to 1 week, or for up to 1 month in the fridge. Serve them over salads for extra crunch!
Notes
- Separate walnuts carefully after cooking using utensils to avoid burns from hot maple syrup.
- Store candied walnuts in an airtight container to maintain freshness for up to one week; refrigerate to extend storage up to one month.
- The baking step is important to reduce stickiness and increase crunch, differentiating it from typical butter and sugar candied walnuts.
- Serve these walnuts as a snack or as a crunchy addition to salads and desserts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 38mg | 2% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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