Spiced Walnuts

Fall. Pumpkins. Apple cider. Spices. Come this time of year, with a crisp breeze blowing through the windows, I so wish I could just hold up in my kitchen, churning out one delicious fall dessert after another. I am excited to see apples and pears by the bushel-full at the market, fooled once again into being thankful for fall days. Winter is just around the corner and yet I am completely blinded by the sweet possibilities - pies, cakes, cookies, crumbles, ice cream - happy to bid farewell to the suffocating summer haze.

While I slowly transition to baking more on the weekends, weekday baking is almost completely out of the question. But around 4 PM, my sweet tooth attacks and has recently begun demanding fall-inspired sweets. Even with very little time during the week, I can drizzle walnuts with a little maple syrup, a sprinkle of spices, and produce a barely-sweet, but totally satisfying treat in less than 20 minutes.



SPICED WALNUTS

YIELDS 1 cup

This recipe is a quick cure for a sweet, spicy treat during the fall and winter months.  They are also perfect served with a cocktail or glass of wine, either before or after dinner.

4 ounces (about 1 cup) raw walnut halves

4 teaspoons maple syrup

1 teaspoon extra-virgin olive oil

½ teaspoon ground cinnamon

½ teaspoon coarse salt

⅛ teaspoon ground cloves

Preheat oven to 350^oF.  Line a baking sheet with a SilPat or parchment paper.

Combine walnuts, maple syrup, and olive oil in a medium mixing bowl, stirring to evenly coat the walnuts.  In a small mixing bowl, whisk together the cinnamon, salt, and cloves.  Add the spice mixture to the walnuts, stirring again to evenly distribute the spices.

Bake until walnuts are very fragrant and toasted, about 10 minutes.  Allow the walnuts to cool on the baking sheet prior to serving.  Walnuts can be stored in an airtight container.

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