Maple Spiced Walnuts

These spiced walnuts are tossed in a sweet and spicy glaze and then perfectly roasted until golden brown. You'll find these Maple Spiced Walnuts are quick and easy to make and I'm sure they will become a favourite!

I should start off by warning you that these maple-glazed walnuts are addictive. The nuts are crunchy and slightly sweet with a spicy aftertaste. 

They make a great gluten-free snack food and are perfect for serving at game nights and sophisticated enough for cocktail evenings. They're delicious as a salad topping, and would also make excellent holiday host or hostess gifts.

How to Roast Spiced Walnuts

These Maple Spiced Walnuts are incredibly easy to make and only take a few minutes of preparation time. Instead of using sugar, these walnuts are lightly coated with pure maple syrup and a combination of warm spices.

The maple and spice combination in this recipe can be used to flavour raw pecans, almonds or cashews or a combination of these nuts. The spice mixture of cinnamon, ginger and nutmeg makes these perfect for fall and the holiday season.

Ingredients Overview:

• Pure maple syrup
• Light olive oil
• Ground cinnamon, ginger, nutmeg
• Salt and cayenne pepper
• Walnuts

Steps Overview:

Combine the maple syrup, oil, cinnamon, ginger, nutmeg, salt and cayenne. Whisk together and add the walnuts, tossing the walnuts well to coat them with the syrupy spice mixture.

Spread the walnuts onto the baking sheet in one even single layer. Bake walnuts stirring halfway through the total time. Remove walnuts from the oven and let cool completely on the baking sheet.

As the spiced walnuts are roasting in the oven, a delicious aroma will fill your house and make your home smell amazing and so inviting!

How to store:

Store spiced nuts in mason jars or airtight containers and place in a cool and dry place.

These spiced maple glazed walnuts are so good and versatile that you may want to double the recipe to ensure you have enough to go around.

Enjoy!

More Fabulous Spiced Nut Recipes

• Mixed Spiced Nuts
• Rosemary Spiced Roasted Almonds
• Sweet and Spicy Mixed Nuts

Maple Spiced Walnuts

Sweet and Savoury Pursuits

These walnuts get tossed in a sweet and spicy glaze and are then perfectly roasted until golden brown. So easy and quick to make, these Maple Spiced Walnuts make a delicious treat and are sure to be a favourite!

4.5 from 32 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Appetizer, Snack

Cuisine American

Servings 8 people

Calories 236 kcal

Ingredients

  

1x2x3x

• ¼ cup pure maple syrup
• 1 tablespoon light olive oil
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper*
• 2 cups walnuts

Instructions

 

• With a rack in the middle of your oven, preheat the oven to 325°F. Prepare a baking sheet by lining it with parchment paper.
• In a medium bowl, combine the maple syrup, oil, cinnamon, ginger, nutmeg, salt and cayenne. Whisk together and add the walnuts, toss to coat walnuts well  with the syrupy spice mixture.
• Spread walnuts onto the baking sheet in one even single layer.
• Bake in oven for 10 min, then stir and bake for approximately 10 minutes more until walnuts are golden brown. Remove from the oven and let cool completely on sheet.
• Serve or store in an airtight container.

Notes

*Consider increasing the cayenne to 1/4 teaspoon or more if you like things extra spicy!

Nutrition

Calories: 236kcalCarbohydrates: 11gProtein: 4gFat: 20gSaturated Fat: 2gSodium: 61mgPotassium: 151mgFiber: 2gSugar: 6gVitamin A: 30IUVitamin C: 0.4mgCalcium: 43mgIron: 0.9mg

Keyword Glazed Walnuts, Maple Spiced Walnuts, Spiced Walnuts, Spicy Roasted Walnuts, Spicy Walnuts

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This post was originally published in October 2016. A video has been added but the recipe remains unchanged.

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave