Maple Spiced Glazed Nuts
Photo Credit: Deb Lindsey for The Washington Post & Food Styling by Bonnie S. Benwick for The Washington Post
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