Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spicy Maple Walnuts

Yield: Yields 4 cups.

These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

Ingredients

  • 4 Tbs. unsalted butter
  • 1/3 cup pure maple syrup
  • 6 quarter-size slices fresh ginger, halved
  • 1 Tbs. water
  • 1 tsp. ground ginger
  • 1 tsp. salt
  • 1/4 tsp. Tabasco, or to taste
  • 1 lb. (4 cups) shelled walnuts

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 230
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 13
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 10
      Sodium (mg): 150
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 4

Preparation

In a conventional oven

  • Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they’re done. Don’t touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave

  • Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they’re done. Don’t touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method

  • Store in airtight containers or plastic freezer bags.

Reviews

Rate or Review

Reviews

  • ruthsiegel | 12/24/2011

    I have been making these to pass out for the holidays (instead of cookies) since the recipe was first published, along with "Malabar Pecans" and "Almonds with Parmesan, Rosemary & Fennel". My friends look forward to them every year. I always add grated fresh ginger to the walnut recipe. In the almond recipe I add more fennel seed since I love it.All of these recipes are easy to make, and are yummy.

  • bessieheath | 12/08/2011

    I've been making these for years. I also use pecans because I like them better. I take them to parties at the holidays and give them as gifts. Easy, do-ahead appetizer. Everybody loves them.

  • babs97 | 11/27/2011

    These were SO yummy! I used pecan halves instead of walnuts (only small walnut pieces available in my store) - thanks lobsterwoman for suggesting pecans! I also increased the ginger slices and tabasco (thanks cejh), for a bit more heat. These would make an amazing hostess gift.

  • lobsterwoman | 01/06/2011

    I made these tonight for the first time. I love being able to make appetizers days before a party. They were easy and are finger lickin good. Next time I'll do as other reviews have said and increase the ginger and tobasco for a little more heat. Thanks for a great recipe. Linda

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks