The delicious flavor of pure maple syrup shines in this recipe. Once you try candied nuts made with maple syrup, you'll never go back to sugar. They're great on salads, ice cream, or other desserts, or on their own as a tasty sweet snack.
Find this recipe along with other tips and tricks for enjoying the season in the spring issue of Minnesota Grown's seasonal magazine, Living Local.
Ingredients:
- 2 cups of raw nuts — pecan or walnut halves work well
- 1/3 cup pure maple syrup
- 1/8 teaspoon salt
Directions:
1. Combine all ingredients in a medium sauté pan. Cook over medium heat, stirring constantly, until maple syrup is reduced by at least half, about 3-4 minutes.
2. Lower heat to medium-low and continue cooking, stirring constantly, until the liquid in the maple syrup has evaporated and it has crystallized into maple sugar, about 6-9 minutes. Reduce the heat as necessary to prevent burning the nuts or maple sugar. You’ll notice the syrup start to become grainy and coat the nuts with crystals that look like tiny grains of sugar. Keep cooking and stirring until the pan is dry and the syrup has completely crystallized, covering the nuts.
3. Immediately remove nuts to a sheet pan and spread in a single layer to cool. Once cooled, store in an airtight container. Nuts will keep at room temperature for up to a week, or in the refrigerator for up to two weeks.
Use the Minnesota Grown directory to find a maple syrup producer near you!
