Maple Cinnamon Glazed Walnuts.
Walnut halves tossed with 100% pure maple syrup, cinnamon and sea salt, then toasted until golden brown. This recipe is beyond simple to make, is quick (ready in 20 minutes) and the resulting glazed walnuts can be used in so many ways – eaten straight up, tossed into harvest salads, stirred into warm oats, warmed and served atop vanilla ice cream, added to these pumpkin muffins (we did that today) … the list goes on. And, they are great as a hostess gift for your upcoming fall and holiday parties.
Go ahead, grab a handful and snack on ’em.
These Maple Cinnamon Glazed Walnuts are basically candied walnuts, but their coating isn’t as thick or as sweet as the candied walnuts you can buy already packaged. The maple flavor is subtle, but enough so that you know that maple syrup has been in the mix. The walnuts are nice and crunchy and stuck together, so you’ll break them apart once they come out of the oven and cool. Lucca “helped me” with this task as I was photographing them – he grabbed chunks of nuts and stuffed them into his mouth, as only Lucca does best. This mamma has learned to work very quickly when the kids are “on set.”
These glazed walnuts are best kept in the fridge (as all walnuts should be, because their healthy fats go rancid when exposed to warm temperatures) away from strong smelling foods (fish, cabbage, chopped garlic). Keep them on hand to jazz up any fall dish from salads to desserts.
In addition to great nutty and earthy flavor and a tad of sweetness, these walnuts pack a nutrition punch. They are rich in plant protein and fiber, which help satisfy us and keep our digestive system healthy. And walnuts contain the highest amount of the plant-based omega-3 alpha-linolenic acid (ALA), a healthy trype of fat, which helps promote brain and heart health.
This recipe uses and makes 4 cups of walnuts, which we went through quickly … and you will too. We gave half away, then snacked on 1/2 of the remaining nuts and used the other 1/2 to make those pumpkin muffins I mentioned above … because Lucca and Lexi are muffin MONSTERS. Lucca loves muffins more than most things in this world. And since the weather is cooler, we’ve all been craving more fall flavors, so have been baking up a few batches of those pumpkin muffins.
Here’s how to make these Maple Cinnamon Glazed Walnuts:
Maple Cinnamon Glazed Walnuts
Walnuts tossed with maple syrup, cinnamon and sea salt then toasted until golden brown.
- 4 cups walnut halves
- 1/2 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or tinfoil.
Place walnuts onto baking sheet. Drizzle walnuts with maple syrup, then sprinkle with cinnamon and sea salt. Toss with hands to combine. Toast for 15-20 minutes, until walnuts are golden brown (not burnt), stirring walnuts halfway through cooking time.
Remove from oven and let cool. Break walnuts apart and store in an airtight container in the fridge. Walnuts should keep for up to 2 weeks.
Eat the walnuts as a snack or dessert straight up, or add them to harvest salads, oatmeal or ice cream.
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