These scrumptious nuts, glazed with maple syrup and seasoned lightly with warming hints of cinnamon and cayenne, are practically effortless to make. They have the seemingly magic power of elevating any number of dishes you might be serving this Thanksgiving and throughout the holiday season.
For starters (pun intended), pile them onto your cheese platter along with fresh and dried fruits, which will upgrade it instantly, both flavorwise and healthwise. Or sprinkle them on salad and atop creamy squash soup for a compelling, crunchy contrast. Even for the main course they can lend pizazz as a garnish for mashed sweet potatoes, cooked green beans and roasted Brussels sprouts. And, of course, at meal’s end they can be chopped and tumbled onto roasted fruit or scattered over pumpkin pie.
I recommend making a double batch so you have some left over, because they are nice for everyday eating, too — unbeatable in oatmeal, on yogurt and simply nibbled on their own. While you are at it, you might want to make several batches because, packed in a glass jar and tied with a ribbon, they make a lovely holiday hostess gift.
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6 to 8 servings
MAKE AHEAD: The nuts can be refrigerated in an airtight container for up to 2 weeks.
From nutritionist and cookbook author Ellie Krieger.
3 tablespoons maple syrup
¼ teaspoon salt
⅛ teaspoon ground cayenne pepper
⅛ teaspoon ground cinnamon
1½ cups unsalted walnut or pecan halves
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
Stir together the maple syrup, salt, cayenne pepper and cinnamon in a medium bowl until well blended, then stir in the nuts so they are evenly coated. Spread the nuts on the baking sheet in a single layer, drizzling over them anything that’s left in the bowl.
Roast (middle rack) for 8 to 10 minutes, stirring them every 2 to 3 minutes, until browned, shiny and fragrant. (If you don’t stir them, they will burn.) Let cool completely; they will crisp up as they cool.
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