Recipe by Aunt Cookie
I found this in an old Fine Cooking Magazine. The smell of these baking is phenomenal.
Top Review by tracytrebilcox
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.
- 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
Directions See How It's Made
- 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.