Name: Maple Spiced Candied Nuts
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: about 8 cups
Ingredients: 8 cups (2 pounds / about 900 g) mixed raw unsalted nuts, such as almonds, pecans, walnuts and cashews; 3/4 cup (180 ml) pure maple syrup; 3 teaspoons kosher salt; 2 teaspoons ground cinnamon; 1 teaspoon cayenne pepper (use 1/2 teaspoon for milder heat)

These sweet, salty and gently spicy nuts are a holiday favorite from the KitchenSimplicity archive. Instead of a sugar coating, the nuts are glazed with pure maple syrup, seasoned with cinnamon, kosher salt and a kick of cayenne, and roasted low and slow until the coating turns sticky and then sets as it cools.

One batch makes about 8 cups, which is plenty for a party snack bowl, a few gift jars and a handful to scatter over salads or ice cream. They come together with five ingredients and two sheet pans, so they are an easy thing to make ahead for Christmas gatherings, autumn get-togethers or last-minute guests.

Tips

Store cooled nuts in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Watch the last few minutes of roasting closely; maple syrup can go from caramelized to scorched quickly, especially on dark pans.
For gifts, pack the cooled nuts into jars or cellophane bags and add a label with the date.
Try smoked paprika in place of half the cayenne, or add a little ground ginger for a warmer spice blend.

Maple Spiced Candied Nuts

Prep

10 min

Cook

20 min

Total

45 min

Yield

about 8 cups

Ingredients

8 cups (2 pounds / about 900 g) mixed raw unsalted nuts, such as almonds, pecans, walnuts and cashews
3/4 cup (180 ml) pure maple syrup
3 teaspoons kosher salt
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper (use 1/2 teaspoon for milder heat)

Steps

Heat the oven to 300°F and line two rimmed baking sheets with parchment paper.
Put the nuts in a large mixing bowl. In a small bowl, whisk the maple syrup, kosher salt, cinnamon and cayenne until the seasonings are evenly distributed.
Pour the maple mixture over the nuts and stir until every nut is glazed.
Spread the nuts in a single layer across the two prepared sheets, scraping any extra glaze from the bowl over them.
Roast for 10 minutes, then stir the nuts and swap the pans between racks. Roast about 10 minutes more, until the nuts smell toasty and the coating is thick and sticky.
Let the nuts cool on the pans for at least 5 minutes, until the coating feels dry, then break apart any clusters. Serve warm or cool completely before storing.