Time: 40 min.

Maple syrup, caramel-flavored brown sugar, and fragrant cinnamon infuse walnuts with a whole bouquet of flavors and aromas. Bake the walnuts in the syrup until they crystallize, and once cooled and set, serve as a snack or dessert topping: sprinkle them on ice cream, add them to porridge, or top a cheese platter.

Ingredients:

• 2 tbsp. walnut pieces
• Canola oil to grease the foil
• 2 tablespoons light corn syrup
• 2 tbsp. maple syrup
• 2 tablespoons light brown sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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walnuts, corn syrup, maple syrup, cinnamon

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Preparation:

Step 1
• Preheat the oven to 160°C. Line a baking sheet with foil. Place the walnuts on the prepared baking sheet and bake for 5 minutes. Let cool, then transfer to a bowl. Lightly grease the foil with canola oil.
Step 2
• In another bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon, and salt. Stir to distribute evenly, breaking up any lumps of cinnamon. Add the walnuts and mix thoroughly. Place the walnuts on a greased baking sheet.
Step 3
• Bake, stirring occasionally, until the nuts are golden brown, 12-15 minutes. Remove from the oven and let cool. Sprinkle on desserts, serve with cheese, or as an appetizer.
  Exit: 2 tbsp.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.