As you know, lately I’ve been on a walnut kick ever since my visit to the walnut harvest. Well, a couple of weeks ago the nice people at the California Walnut Commission sent me a 5-pound bag of walnut halves from this year’s harvest! So I knew I needed to get cooking in the kitchen with these nutrition-filled babies!
First thing I thought to make was spiced walnuts. I wanted to combine some of the sweetness of caramelized walnuts without all the stickiness, so I decided to do a combo of salty and sweet, and what I ended up with was a batch of Cinnamon-Chili and Maple-Glazed Walnuts, perfect to snack on and to serve at a holiday cocktail party!
Cinnamon-Chili and Maple-Glazed Walnuts
- 11/2 cups walnut halves
- 1/4 cup maple syrup
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons chili powder
- Pre-heat a dry skillet over medium-high heat.
- Add the walnuts, maple syrup, and all the seasonings to the pan. Cook, stirring frequently, until the nuts are coated and caramelized, about 3 minutes.
- Remove from the pan and let cool. Once the walnuts have settled, use a fork to break apart pieces that have stuck together.
- Store in an airtight container in the refrigerator.
Nutrition Facts (per serving): 122 calories, 2 g protein, 8 g carbohydrate, 1.5 g fiber, 10 g total fat (1 g saturated fat, 7 g polyunsaturated fat, 1 g monounsaturated fat), 0 g cholesterol, 30 mg sodium
What’s your favorite way to cook with walnuts?