Crunchy Maple Mesquite Walnuts Food

MAPLE CANDIED WALNUTS

Steps:

• Pre-heat your oven to 325F and line a baking sheet with parchment paper.
• Mix the walnuts and maple syrup in a small bowl.
• Spread the maple coated nuts on the parchment paper and bake in the pre-heated oven for 10 minutes.
• Once the 10 minutes are up, stir the nuts with a wooden spoon. Return to the oven and bake for another 3-5 minutes.
• Once the maple syrup starts to lightly 'foam' remove the entire sheet from the oven and cool on a wire rack until the nuts can be easily handled and broken apart.
• Store the maple candied walnuts in a glass mason jar or other air tight container for best results.

CRUNCHY MAPLE MESQUITE WALNUTS

Steps:

• Preheat the oven to 350˚F.
• Place the walnuts into a large bowl then toss with the mesquite meal, vanilla bean powder or extract, cinnamon, allspice, clove, salt, and coconut nectar, until they are evenly coated.
• Spread the nuts in a parchment-lined baking dish and slowly roast the walnuts for about 30 minutes. Keep checking on them every 10 minutes so they do not burn. The walnuts are ready when they are golden brown and crisp. Remove them from the oven and allow them to cool to room temperature.
• Store them in an airtight container for up to one month.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE-WALNUT GRANOLA

Steps:

• Heat oven to 325 degrees.
• Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
• In a separate bowl,mix maple syrup, vanilla, and oil.
• Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
• Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
• Stir and return to the oven 10 minutes longer.
• Remove from oven and allow to cool completely.
• Granola may be stored up to 2 weeks in an airtight container.

MISO-MAPLE WALNUTS

Steps:

• Preheat oven to 325°.
• Combine the miso, ghee, maple syrup, and salt in a small mixing bowl and stir to create a paste. Add the walnuts and toss until the nuts are well coated.
• Spread the walnuts on a parchment-lined rimmed baking sheet and bake for 10 to 13 minutes, or until caramelized.
• Cool to room temperature before serving. Store in an airtight container at room temperature for up to 1 week.