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.
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
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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