Prep 10 mins
Cook 40 mins
I found this in an old Fine Cooking Magazine. The smell of these baking is phenomenal.
- 59.16 ml butter
- 6 slice fresh ginger, quarter-sized, halved
- 4.92 ml ground ginger
- 4.92 ml salt
- 78.07 ml maple syrup
- 14.79 ml water
- 1.23 ml Tabasco sauce
- 453.59 g walnut halves
- Preheat the over to 300°F.
- Combine all ingredients but walnuts in a saucepan and simmer over low heat for 2-3 minutes. Put the walnuts in a large bowl, pour on the glaze, and toss to coat.
- Line a rimmed baking sheet with foil and spread the walnuts in a single layer. Bake 30-40 minutes, stirring and scooping up the glaze to cover the walnuts at least every 10 minutes.
- When walnuts look almost dry, they're done. Slide the walnuts, still on the foil, onto a wire rack and let them cool completely.
- You may want to pull out the ginger pieces.
Hands down, this was the favorite of the ladies in my Red Hat Society group when I made a few varieties to take with me. I think next time, I may use some brown sugar to up the sweet factor and possibly use pequin peppers for some heat.
Auntie Cookie, you are a genius. I made these tonight. I'm looking towards my holiday baskets. These were wonderful! I used all the ginger and didn't take it out, (couldn't see it!), and I figure it's a good eye-popper for those lucky ones who get it! I used parchment paper to bake these because I could just see myself with torn foil...UGH! I am not a big walnut fan, but these taste leafy and crisp...I really like them! Oh, by the way, I used the full amount of hot pepper sauce, (Tapatio, we don't care much for Tabasco), and next time I think I will use more, maybe twice more, for more kick. Great recipe, Aunt Cookie, a keeper and winner!