Recipe by Chef MB
I just love maple,and combining it with something spicy sounds good. Not sure where this one came from.
- 4 cups walnut halves, mixed nuts, almonds (can be salted nuts) or 4 cups pecan halves (can be salted nuts)
- 1⁄4 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1 1⁄2 teaspoons chili powder
- 3⁄4 teaspoon salt (omit if using salted nuts)
- 1⁄2 teaspoon cayenne pepper
Directions See How It's Made
- Preheat oven to 300F (150C). Line a baking sheet with foil. Lightly spray with non-stick cooking spray or lightly coat with vegetable oil.
- Place nuts in a large bowl.
- In a small saucepan over medium heat, stir syrup with butter, 1 tsp chili powder, salt (omit if using salted nuts), and 1/4 tsp cayenne until it bubbles.
- Immediately drizzle over nuts, stirring constantly until evenly coated.
- Spread nuts in a single layer on prepared baking sheet. Bake in center of.
- oven (this is important - if they are too close to the bottom of the oven they will burn!), stirring occasionally, until glazed, 20 - 25 minutes.
- Remove from oven. Sprinkle with remaining chili powder and cayenne and stir. Let cool on sheet, stirring occasionally.
- Nuts will keep well in an airtight container in the fridge for 5 days or in.
- the freezer up to two weeks. (from Chatelaine magazine December 2003).