These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts also taste great when glazed.
Ingredients
| 4 Tbsp. unsalted butter | ⅓ c. pure maple syrup |
| 6 quart-size slices of fresh ginger, halved | 1 Tbsp. water |
| 1 tsp. ground ginger | 1 tsp. salt |
| ¼ tsp. Tabasco | 1 lb. (4 c.) shelled walnuts |
Preparation
1. Heat oven to 300°F.
2. Combine all ingredients except the nuts in small saucepan and slowly simmer over low heat for 2–3 minutes.
3. Put nuts in a bowl, pour glaze over them and stir and toss to coat.
4. Line a baking sheet with foil and spread nuts in a single layer on it. Bake for 30–40 minutes, stirring at 15-minute and then 10-minute intervals. When the nuts look light and almost dry as you toss them, they’re done. Don’t touch. The caramelized sugar is extremely hot. Slide nuts on foil then onto a cooling rack and let cool completely.
Store in airtight container.
