Candied Maple Glazed Walnuts
On Monday I had a photography assignment due. A photo that described what my future will be like. One of those “In 5 years I will be…” things, in photo form. How complicated! There are a lot of different things that I want for my future and encompassing them all in one image just wasn’t going to happen. It was one of those assignments that really got you to think about your life and where you want to go. It also gave me the chance to reflect on where I have been and what I am doing now. I feel that reflecting on the past and your current situation helps when envisioning your most desired future.
Who doesn’t care about what the future holds for them? There is so much that I want for myself and the people around me. The most important thing I could want right now is to be back in control of my health and to stay in a happy place. The rest of the future will hopefully hold: A new house, a cookbook under my belt, more published photographs, new clients and Joe.
Where will you be in 5 years? Tell me in the comments; I’d really like to know. Don’t hold back!
Right now, my life is all about these Candied Maple Walnuts. Yes — I’m in love. These are so easy to make that you should stop reading right now and go make them. You can eat them by the handful or put them in lots of dishes like salads, granola or even on top of pancakes or French toast. You won’t regret making these.
Use pecans instead of walnuts or a combination of any nuts you'd like!
Yield: 2 cups
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
1 Tbsp unsalted butter
2 cups walnuts
1/2 cup maple syrup
1 Tbsp cinnamon
2 tsp vanilla extract
Line a baking sheet with parchment paper. Preheat oven to 350° F
Once preheated, toast the nuts for 10 minutes
Melt the butter in a pan. Add the maple syrup, cinnamon and vanilla extract to the butter and heat on medium-high for about 5 minutes.
Add the walnuts to the pan and coat evenly with a spatula. Transfer coated nuts to the baking sheet and bake for 30 minutes. Remove from oven and stir, let sit until completely cool.