These walnuts pair deliciously well with Point Reyes Farmstead’s Toma cheese.
December 01, 2015


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.


  • 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

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