Maple-Candied Walnuts

I've made candied nuts in a saucepan before but you need a hammer to pull them apart once they've hardened. These quick and delicious maple-candied walnuts from Martha Stewart are baked on parchment paper in the oven. Why didn't I think of that? 

Perfect in salad or as a special snack. 

 

Ingredients

• 1 tablespoon Earth Balance butter (or homemade vegan butter)
• 1/2 cup pure maple syrup (you can get away with less)
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon coarse salt
• 2 cups walnuts (rather than reducing the syrup, you can add extra walnuts to the mixture- there's a lot of sauce)

Instructions 

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt the butter.
3. Add the maple syrup, vanilla, cinnamon, and salt. Stir.
4. Bring to a simmer for about 3 minutes. The mixture should be a little frothy.
5. Add walnuts and continue stirring with a rubber spatula for about 3 more minutes, until sauce is syrupy and bubbly.
6. Transfer the walnut mixture to the baking sheet and spread into a single layer. Try to separate the nuts as much as possible so they don't stick to each other. Bake until walnuts are caramelized, about 8 minutes.
7. Stir and let stand for about 30 minutes, until walnuts have cooled and hardened.