Best Candied Maple Walnuts Recipes

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.

FRISEE SALAD WITH GOAT CHEESE, MAPLE VINAIGRETTE AND CANDIED WALNUTS

Steps:

• Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
• Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
• In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

CANDIED MAPLE WALNUTS

Steps:

• Preheat oven to 300 degrees.
• Line rimmed baking sheet with foil.
• Combine walnuts and maple syrup in medium bowl; toss to coat.
• Spread out nuts on sheet.
• Bake until browned and dry, stirring often, about 22 minutes.
• Cool.
• Remove from foil.
• Coarsely chop nuts.
• Note: Can be made 3 days ahead.
• Store in an airtight container at room temperature.

GLUTEN-FREE APPLE SPICE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING AND CANDIED WALNUTS

Steps:

• Heat oven to 350°F. Place Reynolds Baking Cup in each of 16 regular-size muffin cups. In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped apple. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup unsalted butter, cream cheese and maple syrup with electric mixer on medium speed until fluffy. Add powdered sugar; beat until smooth. Pipe frosting onto cooled cupcakes. Sprinkle with glazed walnuts. Store loosely covered in refrigerator.

GLUTEN FREE APPLE SPICE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING AND CANDIED WALNUTS

Steps:

• Heat oven to 350°F. Place Reynolds Baking Cup in each of 16 regular-size muffin cups. In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped apple. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup unsalted butter, cream cheese and maple syrup with electric mixer on medium speed until fluffy. Add powdered sugar; beat until smooth. Pipe frosting onto cooled cupcakes. Sprinkle with glazed walnuts. Store loosely covered in refrigerator.

CANDIED MAPLE WALNUTS

Steps:

• Preheat over to 300° F. Line rimmed baking sheet with foil. Combine walnuts and maple syrup in medium bowl; toss to coat. Spread out nuts on sheet. Bake until browned and dry, stirring often, about 22 minutes . Cool. Remove from foil. Coarsely chop nuts. (Can be made 3 days ahead. Store airtight at room temperature.