- 4 tablespoons ( ½ stick) unsalted butter
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- ⅓ cup maple syrup
- 1 tablespoon water
- ¾ pound (about 3 cups) walnut halves
Preheat oven to 300°.
Combine all the ingredients except the walnuts in a small saucepan, stir and bring to a simmer. Simmer for about 3 minutes, until thickened.
Place the walnuts in a large bowl and pour the butter mixture over, tossing them to evenly coat.
Line a baking sheet with parchment, foil or a silicone baking mat. Spread the coated walnuts in a single layer on the pan. Bake for 40 minutes, stirring and turning the walnuts about every 10 minutes. Cook until walnuts appear fairly dry.
Slide walnuts off the tray onto a wire rack and let cool. Store in an airtight container for up to 2 weeks. Walnuts can be frozen and re-toasted upon thawing to freshen the crunch.
About this recipe
Recipe contributed by The Fork at Point Reyes Farmstead Cheese Company in Point Reyes Station. PointReyesCheese.com