Maple Spiced Glazed Nuts 6.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Nourish Nov 14, 2018

These maple glazed nuts, with their warming hints of cinnamon and cayenne, are not only scrumptious eaten out of hand, they can instantly elevate a cheese plate, salad, roasted vegetables and a simple bowl of yogurt.

To read the accompanying story, see: Make a snack that’s crunchy and sweet, with a kick — and make every day a holiday.

Make Ahead: The nuts can be refrigerated in an airtight container for up to 2 weeks.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • 3 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 cups unsalted walnut or pecan halves

Directions

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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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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