Photo by Deb Lindsey and food styling by Bonnie S Benwick; 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.
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 12 minutes, stirring them every 2 to 3 minutes, until they are 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 cup
Per serving: Calories 150 (using pecans); Total Fat 13g; (Sat Fat 1g); Protein 2g; Carb 8g; Fiber 2g; Cholesterol 0mg; Sodium 75mg, Sugar 6g