Maple Cinnamon Walnuts (Printable)

Sweet maple and cinnamon coated walnuts—crispy, fragrant, and ready in 20 minutes for snacking or topping salads.

# What You'll Need:

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 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 until every piece is thoroughly coated with the maple-cinnamon mixture.

04 - Spread the coated walnuts in a single even layer on the prepared baking sheet, ensuring they are not crowded.

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

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

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

01 -

They taste like something from a fancy artisan shop but require only five ingredients and zero skill.
The glaze caramelizes in the oven so each walnut ends up with a glossy, candy like shell that shatters when you bite into it.
They transition effortlessly from a snack bowl to a salad topper to a last minute gift that makes you look thoughtful.

02 -

Stirring halfway through baking is non negotiable because the maple syrup pools and burns if left undisturbed.
The walnuts will feel soft and sticky when you first pull them from the oven but they crisp up dramatically as they cool.

03 -

Set a timer for the full baking duration because the line between perfectly caramelized and slightly burned is only about ninety seconds wide.
Let the parchment cool along with the nuts rather than trying to move them while sticky, they release cleanly once the glaze sets.