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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.


  • 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


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.


Rate or Review

Reviews (7 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

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