Walnuts tossed with maple syrup, cinnamon and sea salt then toasted until golden brown.
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.