Looking for a last minute gift? Try Healthy Starts Here. That’s a fabulous new cook book from Mairlyn Smith. Who would think reading about healthy recipes would be so much fun! I’m giving a copy to a foodie friend along with a jar of Sweet and Spicy Walnuts, a great recipe from the book. Loaded with flavour, I’ve decided “cow-a-bunga” best describes these spicy nuts. To find out more about Mairlyn check out her website http://www.mairlynsmith.com. Thanks Mairlyn for permission to post this recipe!
Sweet and Spicy Walnuts
Makes 4 cups (1 L)
One serving =1/4 cup (60 mL)
¼ cup (60 mL) pure maple syrup
1 tbsp plus 2 tsp (25 mL) ground cumin
1 tbsp plus 2 tsp (25 mL) ground coriander
1 tbsp (15 mL) paprika
1 tsp (5 mL) cracked black pepper
1 tsp (5 mL) cinnamon
½ tsp (2.5 mL) cayenne
4 cups (1L) whole walnuts
1. Position a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line a large rimmed baking sheet with parchment paper.
2. Whisk together the maple syrup, and all the spices in a large bowl until slightly thickened and well combined.
3. Add the walnuts and, using a rubber spatula, mix until the nuts are well coated with the maple syrup mixture. Pour the nuts out on to the prepared baking sheet, spreading them out in a single layer.
4. Roast in the oven until the nuts are dry and crispy looking, 14 to16 minutes. Check them halfway through cooking to see if they are overbrowning on the bottom. If they are, carefully pick up the edges of the parchment paper and roll the nuts around. If that sounds too weird or complicated, flip the nuts with a flipper and return the baking sheet to the oven.
5. Remove the nuts from the oven and let them cool completely on the baking sheet. They will crisp up as they cool. Toss to break up any nuts that stick together. These actually taste better the next day, after the flavours have melded together, but feel free to munch on a serving as soon as they’re cooled. (Store in an air tight container for 3 weeks.)