These glazed walnuts have a crunchy coating of pure maple syrup! They’re easy to make and healthier than candied nuts: perfect for salads and snacking.
These glazed walnuts are so easy to make, I almost doubted Alex when he created this recipe. It’s really that simple? Then why haven’t we been making these for years? Well, after making them I found it really is that simple…and I have no idea why they weren’t yet part of our repertoire! They’re so crunchy and the perfect addition to any green salad. Here’s everything you need to know about how to make them.
Make sure to use pure maple syrup here: none of that corn syrup version pretending to be maple! Combine 1/4 cup of it with 1 cup walnuts. (You could actually do this with any type of nut you’d like.) Heat them in a non-stick skillet and when it just starts to bubble, turn down the heat to low and simmer, stirring occasionally.
- 1 cup raw walnuts
- 1/4 cup pure maple syrup
- 2 pinches kosher salt
- Add the walnuts and maple syrup to a small non-stick skillet over medium heat. When the maple just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer for about 6 to 8 minutes, stirring occasionally.
- In the last minute when the maple syrup is mostly evaporated, stir continuously until the liquid is totally cooked out and the nuts start clumping together (but watch so that it doesn’t burn or go too far and become powdery, not glossy!). Immediately remove from the heat.
- Transfer the walnuts to a sheet of parchment paper in a single layer. Sprinkle with the salt and allow to cool to room temperature, about 5 minutes if eating right away and about 15 minutes if you want to store them for later use. Store in a covered container at room temperature.
You can read full article and recipes here : https://www.acouplecooks.com/glazed-walnuts/