December 17, 2008

Spicy Maple Glazed Walnuts

spicy maple glazed walnuts

Ummmmm if you want to save your diet, DO NOT MAKE THESE.

They are irresistible!

I’ve never had such a perfect blend of salty and sweet in my LIFE. I left them on the kitchen island last night and noticed that Casey had an affinity for them too! I told him to try some and he said “Believe me, I already have! I could eat the whole container.” Luckily he didn’t, cuz momma wants some too!

They are that good, folks!

I am trying to orchestrate all my baking/cooking so I am not doing it all at the last minute. I tried these yesterday so I could see how long they stay fresh. I figure they should be good for another few days. Although I have a feeling they won’t last that long to find out.

Oh yeah- the best part of them is that they require NO baking!

spices anyone?

2 cups of NUTS


stirring in progess. quiet please.

finishing up

a spicy/sweet mess

Spicy Maple Glazed Walnuts
(recipe from Rachael Ray Magazine)
Makes 2 cups


-1/4 cup sugar
-1 teaspoon salt
-1/4 teaspoon black pepper
-1/4 teaspoon cayenne pepper
-1/4 teaspoon ground ginger
-1/4 teaspoon ground cinnamon
-3 tablespoons pure maple syrup
-2 cups (about 7 ounces) walnuts

1. In a small bowl, mix together the sugar, salt, black pepper, cayenne, ginger and cinnamon; set aside. Pour the maple syrup into a large bowl and set aside.

2. In a large nonstick skillet, toast the walnuts over medium-high heat, stirring or shaking the pan constantly, until they are hot, about 5 minutes. Immediately add the nuts to the maple syrup and toss to coat. Stir in the spice mixture until the nuts are evenly coated. Spread the walnuts in a single layer on a rimmed baking sheet. Let cool completely before serving, about 20 minutes.

So good when it hits your lips!

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