The maple syrup coating will dissolve if it’s sitting on something liquidy, like a soft cream cheese frosting. ![]() But for both, you need to add them just before serving if they’re sitting on something kind of liquidy. If you want to use these as a topping for a cake or pie, you can either leave them whole or chop them up. Better would be to pack them in little cellophane bags, tie them very tightly with ribbon, and then place them in an airtight container until you’re ready to give them away. So don’t put them in a tin can, that’s not airtight, and then let them sit a few days. If you want to make them as gifts, I recommend keeping the nuts stored properly until you give them away. They can be kept at room temperature for several weeks. When not kept in an airtight container, they start to get a little sweaty. These harden within about 20-30 minutes, but you need to let them cool for about 2 hours before placing them in an airtight container. If you don’t want the nuts to be clumped together after cooling, make sure to separate them now. Test one of the nuts, but make sure that the maple coating isn’t so hot that you burn your tongue. Spoon the walnuts evenly onto the lined baking sheet and spread. The maple syrup coating will seem soft but will harden as it cools. There should be no runny liquid left in the pan. Stirring almost constantly, cook for 2-5 minutes or until the syrup has caramelized. It’s important to preheat it first so that the maple syrup caramelizes properly.Īdd the walnuts, maple syrup, vanilla and 1/8 teaspoon salt to the pan. Preheat a non-stick pan over medium-high heat. This is a must or the candied walnuts will stick to the pan. Line a baking sheet with a piece of parchment paper or a Silpat. These maple walnuts are super easy to make. Feel free to use more maple syrup or fewer nuts if you want more coating. Sugar is sugar, but I’ll take these over the traditional version any day. I was going for healthy, or at least healthier (though they don’t taste healthy!). Those are definitely nice but not what I was going for here. It’s not like other candied walnuts, made with granulated sugar, which have a thick sugary coating. But you’ll want to go with the dehydrator option, because like I said, toasting them once in the oven and once in the pan is just too much.ĭo note that this recipe yields a thin coating. If you prefer to soak your nuts first, I have directions on how to do that in my Walnut Butter post. One time, I toasted the walnuts first, thinking that the final product would even be yummier, but they just tasted too roasted after the candying process. They tasted less strange with just cinnamon, but I oddly preferred them without the extra spice. I also tried these maple walnuts with pumpkin pie spice, thinking that I’d created the best candied nuts ever, but those just tasted weird. ![]() I list ⅛ teaspoon in the recipe and say to add more after tasting. I love salt and used ¼ teaspoon but you may not want to use that much.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |