Sunday, February 16, 2020

Candied Maple Walnuts

I've shared here how I bake, decorate and donate cakes every other week or so to our local American Legion.  They raffle off chances on the cakes and use the funds generated for local community projects.
I love to bake anyway, and donating my efforts also fuels my urge to volunteer and do stuff in the community so it's a win-win situation.

I've made a lot of cakes over the past few years, and love to make bundt cakes.  They're so easy to make and perfect for cutting up into multiple slices.  (a lot of the time the winner of the cake has it cut up and shared out and a lot of people get to taste the cakes.)

I made a Maple and Walnut Bundt cake a few weeks ago, and I'll share how to make it in a separate post.
I topped it with some Candied Walnuts that were so good, I had to share how to make them in a separate post.
In fact I made a second third batch cause I ate most of the second batch, before I could take too many pictures.
Candied Maple Walnuts

These would be perfect not only as a snack, I know whereof I speak, but would be great chopped and sprinkled on a fresh greens salad, or on more cake or any place you want a slightly sweet and munchy nut topping.

Maple syrup comes from the maple tree, and basically is maple sap boiled down.  The process to do so is called sugaring.  We then purchase the end result as maple syrup.  Lesson over.

Honestly, there are so many different things you can do with Maple Syrup, apart from just pouring it on pancakes and waffles and french toast.
This is just one of them.
I did pick out this particular walnut, cause the shape reminded me of a frog.
Didn't taste like one though,  'Wink'
Candied Maple Walnuts

I got the initial recipe here, but did change it up a little.

And these are my pictures during the process. 
Pouring the maple syrup in which already has the brandy or cognac mixed in,  the alcohol evaporates during the cooking process. (if you use vanilla extract, it also has alcohol, pretty much the same % in fact)
Candied Maple Walnuts
 I had pushed the walnuts to the side to see how the syrup was doing.
Candied Maple Walnuts
After all the syrup had coated the walnuts, I dumped them out onto a cookie sheet to cool.
Look at how they glisten. 
Candied Maple Walnuts
I taste tested them right away and burned my tongue, but it was totally worth it.
These walnuts are lightly sweet, can keep up to a month in a sealed container, if they last that long without being eaten. 

Candied Maple Walnuts
Candied Maple Walnuts

Yield: 3-6 servings on a salad, or one batch to a cake
prep time: 5 Mcook time: 5 Mtotal time: 10 M
These lightly sweet, crunchy walnuts are perfect on top of a cake, as a simple snack or sprinkled on top of a lovely fresh green salad.


  • 1 cup walnuts, shelled
  • 1/4 cup Maple Syrup
  • 1 teaspoon brandy or cognac
  • 1/2 teaspoon sea salt - optional


How to cook Candied Maple Walnuts

  1. Preheat a skillet over medium heat and the walnuts. Stir around for a minute or so and then add the maple syrup and brandy.  Stir to combine.  Continue stirring as the maple syrup starts to caramelize and coats the walnuts.  This takes less than 5 minutes.  The maple syrup will have reduced by this point.    If using salt, sprinkle it on top and toss to combine.
  2. Spread the walnuts out on a greased pan or some parchment paper to cool. 
  3. Store in an airtight container for up two weeks, if they last that long.
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Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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