Maple Glazed Walnuts Food

MAPLE-CANDIED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and 3/4 teaspoon salt. 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 a parchment-lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.

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 GLAZED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in a skillet over medium heat.
• Stir in maple syrup, vanilla and salt. Bring mixture to a simmer for about 3 minutes.
• Add the walnuts and stir, coating them in the maple syrup mixture until sauce is syrupy and walnuts are well-coated.
• Transfer walnuts to a parchment-lined baking sheet and spread them in a single layer. Bake in the oven for 10 minutes, or until walnuts are caramelized.
• Let cool about 30 minutes. Serve or store in airtight container in the refrigerator.

MAPLE GLAZED WALNUTS

Steps:

• Heat a small skillet over medium heat.
• Add the walnuts and maple syrup and cook, stirring occasionally until walnuts are toasted and syrup has caramelized, about 3 minutes. Sprinkle with a pinch of smoked sea salt.
• Cool before adding to a salad.

MAPLE SPICED WALNUTS

Steps:

• With a rack in the middle of your oven, preheat the oven to 325°F. Prepare a baking sheet by lining it with parchment paper.
• In a medium bowl, combine the maple syrup, oil, cinnamon, ginger, nutmeg, salt and cayenne. Whisk together and add the walnuts, toss to coat walnuts well with the syrupy spice mixture.
• Spread walnuts onto the baking sheet in one even single layer.
• Bake in oven for 10 min, then stir and bake for approximately 10 minutes more until walnuts are golden brown. Remove from the oven and let cool completely on sheet.
• Serve or store in an airtight container.

CANADIAN MAPLE GLAZED WALNUTS

Steps:

• In an skillet or saucepan, stir together syrup, cinnamon, butter, and salt. Cook and stir over medium heat until mixture becomes brown and starts to thicken.
• Add vanilla, then nuts and toss until the nuts are covered evenly with glaze. Quickly spread and cool on wax paper.

MAPLE GLAZED MAPLE WALNUT SCONES

Steps:

• Using a food processor, place flour, oats, salt, baking powder, baking soda and sugars into bowl of processor. Pulse briefly to combine. While motor is running, drop in chunks of cold butter. Now throw in the toasted, but cooled walnuts, and briefly pulse.
• In a measuring cup, lightly beat the egg, then add the maple syrup and extracts. Then add enough cold buttermilk to bring the liquid to one cup. (You may not need all the buttermilk. But here in Colorado where it is very dry, I sometimes use it all.) With motor running, pour the liquid slowly into the bowl of the processor until mixture starts to form a wet, moist ball. Once mixture has formed a ball, stop adding buttermilk! You may need to scrape some of the dough off of the sides of the ball using floured hands.
• On a well floured counter, scrape out the wet dough and bring together with floured hands into a large round or square, flouring both sides well. If you need to add a bit more flour, feel free because it is important to get the right consistency.
• Divide in two and using your hands pat each into a 6-8″ disc. These should be thick. Thin scones become crispy and no one likes a crispy dry scone! Cut each round into 6 or 8 triangles.
• Place on a baking sheet lined with parchment or a Silpat and chill dough for about 20 minutes.
• Preheat oven to 400. Place baking sheet in oven and bake for about 18-20 minutes until scones are lightly browned and firm on top.
• While scones are baking, prepare glaze.
• Combine powdered sugar, maple extract and syrup and mix together with a whisk. Stir in 1 T of milk or cream at a time, until glaze is of a drizzling or spreadable consistency.
• Let scones cool and drizzle away! Garnish with a few extra walnuts if you'd like.

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.

MAPLE GLAZED CANDIED WALNUTS

Steps:

• In a large skillet or pan, combine the walnuts, syrup, vanilla, salt, and cinnamon. Cook over medium heat for 8 to 10 minutes, stirring continuously, until the maple syrup begins to caramelize and the walnuts are toasted.
• Transfer the hot walnuts to the prepared baking sheet and arrange in an even layer. Allow them to cool completely before serving.

MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
• Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
• For glaze:
• Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.