Maple Cinnamon Glazed Walnuts (Print version)

Crunchy walnuts in a sweet maple cinnamon glaze, baked until golden and perfectly snackable.

# What goes in:

01 - 2 cups walnut halves

02 - 1/3 cup pure maple syrup

03 - 1 1/2 teaspoons ground cinnamon

04 - 1/4 teaspoon fine sea salt

05 - 1 teaspoon vanilla extract (optional)

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.

02 - In a mixing bowl, combine the maple syrup, cinnamon, salt, and vanilla extract if using. Whisk until smooth and well blended.

03 - Add the walnut halves to the bowl and toss thoroughly until every piece is evenly coated with the maple-cinnamon mixture.

04 - Spread the coated walnuts in a single even layer on the prepared baking sheet, making sure they are not piled on top of each other.

05 - Bake for 12 to 15 minutes, stirring once halfway through, until the walnuts are glossy and fragrant.

06 - Remove from the oven and let the walnuts cool completely on the baking sheet. The maple glaze will harden and set as they cool.

07 - Transfer the cooled walnuts to an airtight container and store at room temperature for up to 1 week.

01 -

Five minutes of prep and a single bowl are all you need for a snack that tastes like it came from a specialty shop.
The maple cinnamon glaze hardens into a delicate candy shell that shatters satisfyingly with every bite.
They are gluten free, vegetarian, and endlessly versatile as a salad topper, oatmeal addition, or standalone treat.

02 -

The nuts will feel soft and sticky when you first pull them from the oven, so trust the process and let them cool fully before judging the texture.
Stirring halfway through baking is the single most important step to prevent clumping and ensure an even, glossy finish on every piece.

03 -

If your walnuts taste slightly bitter straight from the bag, toast them dry for five minutes before adding the glaze to mellow the tannins.
A light spray of nonstick spray on the parchment before spreading the nuts makes cleanup almost effortless.