Maple Cinnamon Walnuts (Print Page)
Crunchy maple-glazed walnuts with warm cinnamon, perfect for snacking and gifting.
# What You Need:
→ Nuts
01 - 2 cups walnut halves (200 g)
→ Sweetener & Flavor
02 - 1/3 cup pure maple syrup (80 ml)
03 - 1 1/2 tsp ground cinnamon
04 - 1/4 tsp fine sea salt
05 - 1 tsp vanilla extract (optional)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine maple syrup, cinnamon, salt, and vanilla extract (if using). Stir until smooth and well blended.
03 - Add the walnut halves to the bowl and toss until every piece is thoroughly and evenly coated with the maple-cinnamon mixture.
04 - Spread the coated walnuts in a single even layer on the prepared baking sheet, ensuring they are not clumped together.
05 - Bake for 12 to 15 minutes, stirring once halfway through, until the walnuts are glossy and fragrant.
06 - Remove from the oven and let cool completely on the baking sheet. The maple glaze will harden and set as the walnuts cool to room temperature.
07 - Transfer to an airtight container and store at room temperature for up to 1 week.
# Expert Tips:
01 -
- The maple glaze caramelizes in the oven and creates a candy shell that shatters when you bite into it.
- You likely have every ingredient in your pantry right now, which means no emergency grocery store runs.
- They make your kitchen smell like a fall farmers market, even in the middle of summer.
02 -
- The walnuts will feel soft and sticky when they come out of the oven, and you will think something went wrong. It did not. They crisp up as they cool.
- Stirring halfway through baking is the difference between evenly glazed nuts and a burnt sheet pan tragedy.
03 -
- Set a timer for the bake. Two extra minutes is the thin line between beautifully caramelized and bitter, and no one is watching the oven as closely as they think they are.
- Double the batch. Every single time I make a single batch I regret it by the next afternoon.