I made these as a topping for my maple pecan pumpkin pie (which reminds me I should load up the recipe) and they were a hit. I also had some out for snacking on and they were one of the first things to go.

So easy to make, so tasty and a nice change from the sweets that fill up the fridge and freezer at Christmas time. I know it says it has maple syrup as one of the main ingredients, but the cinnamon and spices help cut the sweetness.


1 tbsp butter1/2 c pure maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
3/4 tsp sea salt
2 c walnuts

Line a cookie tray with parchment paper
Melt butter in large skillet over medium heat.
Stir in maple syrup, vanilla, and spices.
Bring to a simmer (mixture should be frothy), about 3 minutes.
Add walnuts, and toss to coat using a rubber spatula.
Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes.
Transfer walnut mixture to the lined cookie sheet and spread into a single layer.

Bake at 375F until walnuts are caramelized, about 10 minutes.
Transfer sheet to a wire rack – I like to slide the parchment paper off onto a rack to cool it down faster.
Stir, and let stand until cool and hardened, about 30 minutes.

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