I like to make little things that have multiple purposes, like these maple glazed nuts. They are tasty for snacking, can dress up a salad, or add a little crunchy sweetness to quick breads and cookies. And they are so simple to make. The recipe also halves easily for a smaller batch.
Maple Glazed Nuts
- 2 cups pecan or walnut halves
- 1 tablespoon unsalted butter
- pinch sea salt
- 1/4 cup maple syrup
- In a 10-inch skillet, dry-toast the nuts over medium heat until they are warm, about 1 to 2 minutes.
- Add the butter and melt it, stirring the nuts thoroughly. Sprinkle on the salt and pour in the maple syrup. It should bubble up quickly if the pan is hot enough. If not, increase heat slightly.
- Stir quickly, coating all of the nuts, and then keep over the heat until the syrup has thickened and no longer puddles in the pan, about 3 to 4 minutes.
- Watch carefully to keep the maple syrup from burning.
- Spread the cooked nuts on a baking sheet lined with a silicon baking mat or parchment paper.
- Allow to cool thoroughly.
Will keep in an air-tight container for 1 week.