MAPLE-CANDIED WALNUTS
A hint of maple and cinnamon gives these candy-coated walnuts just the right amount of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and 3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes.
- Transfer walnut mixture to a parchment-lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.
MAPLE GLAZED WALNUTS
Provided by Ellie Krieger
Categories appetizer
Time 15m
Yield Six 1/3 cup servings
Number Of Ingredients 3
Steps:
- Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
MAPLE-SUGARED WALNUTS
It doesn't get much more classic than these maple-sweetened walnuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes about 8 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet; toast in oven, stirring occasionally, until fragrant, about 10 minutes. Let cool completely.
- Meanwhile, combine maple sugar, salt, and cinnamon in a medium bowl; set aside. In a large, deep skillet, combine brandy, vanilla, maple syrup, and butter. Bring to a boil over medium heat, and cook until liquid is reduced by half, about 5 minutes. Stir in nuts, and continue cooking, stirring, until skillet is almost dry, about 3 minutes more.
- Remove from heat, and immediately add reserved sugar mixture to hot nut mixture; toss until well coated. Spread out coated nuts on a baking sheet lined with parchment paper, and let cool completely, 6 hours or overnight.
MAPLE-WALNUT STICKY BUNS
Mmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers-and reaching for seconds. The yeast dough chills overnight. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine potatoes, egg, shortening, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Pour syrup into a greased 13x9-in. baking dish; sprinkle with walnuts. In a small bowl, mix sugar and cinnamon. Punch down dough; turn onto a lightly floured surface. Roll into a 24x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with cinnamon sugar. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 24 slices., Place in prepared baking dish, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Cool 5 minutes before inverting buns onto a platter.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 114mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE WALNUT CAKE
This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
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MAPLE-WALNUT STICKY BUNS RECIPE | KING ARTHUR BAKING
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4.8/5 (5)Calories 240 per servingTotal Time 3 hrs 15 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a smooth dough.
- If you're kneading in a stand mixer, it will take about 5 to 7 minutes at second speed; the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
- In a bread machine (or by hand), it should form a smooth ball., Place the dough in a lightly greased bowl.
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- *If you don't have rapid or quick-rising yeast and need to use regular instant yeast (such as SAF) or Active Dry yeast, proof yeast in 1/4 cup lukewarm water. Mix remaining 1/4 cup water with the 1/4 cup milk and butter and heat as prescribed. Add all to the dough. PLUS* replace the 10-minute dough rest with a full first rise to doubled, probably 30-45 minutes.
- Combine 2 cups of the all purpose flour, salt and quick-rising yeast in a large bowl or the bowl of your stand mixer, fitted with the kneading hook. In a small saucepan or in the microwave, heat the water, milk and 2 Tbsp. butter until just warm to the touch (about 105F). Stir in the maple syrup.
- Stir the milk mixture into the dry ingredients, then add egg and mix in until well combined, scraping down the bowl as needed to combine the flour. Start adding more flour, in small increments, mixing in well before adding more. Continue adding flour until you have a moist dough that wraps around the hook and cleans the bowl of the mixer. Remove dough to a lightly floured surface and knead briefly. Form into a ball, cover with a clean tea towel and let rest 10 minutes.
- Meanwhile, prepare the filling. Add the chopped walnuts to a food processor and pulse a few times to break them down a bit. Add the brown sugar and butter and pulse a few times until you have an even crumb mixture. Add the maple syrup and pulse in once or twice. Set aside.
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