Maple Spiced Glazed Nuts

Maple Spiced Glazed Nuts

Photo Credit: Deb Lindsey & Food Styling by Bonnie S. Benwick

MAKE AHEAD: The nuts can be refrigerated in an airtight container for up to 2 weeks.




3 tablespoons maple syrup

¼ teaspoon salt

⅛ teaspoon ground cayenne pepper

⅛ teaspoon ground cinnamon

1½ cups unsalted walnut or pecan halves



Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Stir together the maple syrup, salt, cayenne pepper and cinnamon in a medium bowl until well blended, then stir in the nuts so they are evenly coated. Spread the nuts on the baking sheet in a single layer, drizzling over them anything that’s left in the bowl.

Roast (middle rack) for 8 to 10 minutes, stirring them every 2 to 3 minutes, until browned, shiny and fragrant. (If you don’t stir them, they will burn.) Let cool completely; they will crisp up as they cool.

Makes 6-8 servings

Serving size: about 1/4 C

Per serving: Calories 150  (using pecans); Total Fat 13g; (Sat Fat 1g); Protein 2g; Carb 8g; Fiber 2g; Cholesterol 0mg; Sodium 75mg, Sugar 6g

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