I don’t often buy nuts still in the shell for Christmas, but I always make some sort of candied nuts.
My dad loved candied nuts so we always had them around the house at Christmas. Making maple molasses candied walnuts reminds me of my dad and that’s why it’s one of my favourite recipes to share.
Maple Molasses Candied Walnuts Recipe
- 2 Tbsp. pure maple syrup
- 3 Tbsp. fancy molasses
- 1 Tbsp. olive oil
- ½ tsp. cinnamon
- Pinch of cayenne (optional)
- ½ tsp kosher salt
- 2 cups walnut halves, pecans or almonds* (raw)
- Preheat oven to 325˚F. Line a cookie sheet with parchment paper. Have a second sheet of parchment nearby.
- Combine all ingredients except nuts in a medium pot. Stir to combine then stir in nuts.
- Warm over medium heat until mixture is very runny (don’t boil) for about two minutes, stirring constantly.
- Pour mixture onto prepared pan and spread into a single layer.
- Bake for 10 minutes. Remove from oven, stir and spread into a single layer. Bake until deep golden brown, about 8-12 minutes more. Watch carefully so they don’t overcook.
- Remove from oven, stir again and then spread on the reserved sheet of parchment to cool.
- (Moving the pecans to a clean sheet of parchment will keep them looking tidy.)
*If you use almonds they will take a little longer to cook