Remember that crazy huge sack of walnuts that I was crack-a-lacking on last week? Well, I finally did something with them. I covered them in a cinnamony-maple glaze. If you are lucky, you will get a lovely little Christmas-decorated baggie of these:
Once again, I wish for smell-o-vision on the blog. I’m not the biggest fan of walnuts but these were so good straight out of the oven. The house smelled like maple-cinnamon Christmas. And, yes, I ate walnuts for lunch. It seemed like a good idea at the time.
Adapted from this recipe on http://www.marthastewart.com:
- 1 tablespoon unsalted butter
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 2 cups walnuts (6 ounces)
- See modifications regarding cinnamon and cranberry
- 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.
I had cooked down some cranberries for something else so I strained the juice for this syrup mixture. I also added an obscene amount of cinnamon. It was not measured. I had a bottle with about an inch of cinnamon left. I just dumped the whole thing in there because I was making this recipe for about 10 cups of walnuts. That ended up being about five cookie sheets worth of nuts.