Maple Spiced Glazed Nuts
Photo by Deb Lindsey for The Washington Post
These maple glazed nuts, with their warming hints of cinnamon and cayenne, are not only scrumptious eaten out of hand, they can instantly elevate a cheese plate, salad, roasted vegetables and a simple bowl of yogurt.
MAKE AHEAD: The nuts can be refrigerated in an airtight container for up to 2 weeks.
3 tablespoons maple syrup
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