These sweet and crunchy walnuts are already a new favorite in my home.
I served these Maple Glazed Walnuts over a large kale salad that I brought to our New Year’s Eve party, and everyone agreed– they are WAY better than croutons! In fact, they’re so delicious, you could probably serve them as a sweet treat on their own. They’d make an excellent party snack!
Even better, they only take about 5 minutes to prepare.
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Maple Glazed Walnuts
makes 2 cups
recipe from Ellie Krieger
Ingredients:
2 cups walnuts
1/3 cup pure maple syrup
1/8 teaspoon fine sea salt
Directions:
In a large skillet over medium heat, combine the walnuts, maple syrup and salt.
Stir often, until the walnuts are toasted and the maple syrup is caramelized, about 3-5 minutes.
Remove from the heat, and allow to cool completely.
Note: These walnuts are most crunchy when allowed to dry completely, preferably overnight. If you have a dehydrator, you can speed up the process by drying them for 4 hours at 118F. (You could probably prepare these completely in the dehydrator, but I haven’t tried it myself.)
Maple Glazed Walnuts
Ingredients
- 2 cups walnuts
- 1/3 cup pure maple syrup
- 1/8 teaspoon fine sea salt
Instructions
- In a large skillet over medium heat, combine the walnuts, maple syrup and salt.
- Stir often, until the walnuts are toasted and the maple syrup is caramelized, about 3-5 minutes.
- Remove from the heat, and allow to cool completely.
Notes
Nutrition
Calories per cup: 910, Fat: 76g, Carbohydrates: 52g, Fiber: 7g, Protein: 17g
Hope you enjoy them as much as we do!
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Reader Feedback: What’s your favorite crunchy salad topper?
Kale salad recipe, please!!
It’ll be posted on Monday! 🙂
O M G. These look AMAZING, I’m going to be making them today! 🙂
I personally don’t enjoy walnuts, because they make my tongue itch – maybe a slight allergy, but I absolutely adore pecans, and I do think I’m going to make this recipe with the bag of pecans I have right now!
I bet it would be delicious with pecans, too!
Just made these for my cousins that are in town! They were delicious!! LOVE any sweet treat with nuts 🙂 Excited to be starting the 8 week program with you on Monday, Megan! I can already tell I’m going to love it.
Glad you enjoyed them! Looking forward to Monday, too! 🙂
Love this recipe and I was just thinking about it the other day! Funny how that happens. I’ve made Ellie’s recipe before using a little less maple syrup and I added some ginger powder to mine. Yum!
Looks fab. u. lous!!! Are you going to post the kale salad recipe too? Pretty please with a candied walnut on top?:)
Yes, especially since you asked so nicely. 🙂 It’ll be up tomorrow!
These look delicious! I used to make these sweet and spicy cashews for my hubby, so maybe I’ll try this and add a bit a chili powder to suit his tastes! 🙂
These look absolutely delicious! I love nuts on salad. I also love apples to add some crunch!
These are DELICIOUS!!! Sometimes, Walnuts have a bitter taste. To help with that, soak your walnuts in distilled water for 6-8 hours. Rinse really well. Pat dry. Put them in a jelly roll pan and dry in your oven on the lowest temp (or if you have a dehydrator, even better! Dry for 12 hours on 115 or until dry and crunchy again). The bitterness will be gone. 🙂
Are these ok on a candida diet? I’m looking for some snack ideas that include sweets.
No, I don’t think most candida diets would allow for maple syrup. You can see my Candida Recipe section for some more ideas, though!
Every time I try to click on your chocolate glazes donuts it goes to this recipe. I’m not sure if it’s me or the link, but I just wanted you to know.
I can’t wait to try your donuts!
I can’t have maple syrup. But I can have honey and I can have coconut sugar. Perhaps melting coconut sugar into a little water or oil can create the “syrup”. What do you think of these options?
Thanks for the yummy simplicity! How do you store these? Fridge, or no?
Look super yummy.
Very nice and very easy.
Thank you so much for such a wonderful recipe.
So delicious. I love adding them to salads, but I can also eat them all by themselves!
A yummy snack the whole family enjoys also delicious in salads.
I made these before and they turned out perfectly. This second time, I couldn’t find your recipe and got impatient and made them without remembering the measurements. I used too much maple syrup and they’re so sticky. They laid out “drying” on parchment right now. Any idea how I may be able to reduce the stickiness?
Hmm… maybe try placing them on a baking sheet in a low-heat oven to almost dehydrate? The maple syrup should crisp up eventually. Maybe at 180-200ºF if your oven will go that low.