Maple-Spiced Walnuts

A little sweet, a little spicy, full of protein, these glazed nuts are extremely versatile. They can be eaten straight, added to salads or sprinkled on top of casseroles to add another dimension of flavor and texture. This recipe is just one suggestion for how they could be seasoned, but leaves plenty of room for experimentation. As it is, the nuts give a slight pulse of spicy-heat, but it is not overwhelming and wears away quickly. I have not had the opportunity to give this a trial run on chemo patients, so please leave feedback in the comments! Thanks to Michelle Tam and Henry Fong, authors of nom nom paleo: Food for Humans, for this recipe.

A batch of Maple-Spiced Walnuts that got slightly over-baked.

Maple-Spiced Walnuts

Ingredients:

• 6 oz raw walnuts (about 1 1/2 cups)

• 2 tbsp maple syrup

• 1 tbsp coconut oil

• 1/2 tsp salt

• 1/4 tsp cayenne pepper

1. Preheat oven to 350F.

2. Combine all ingredients in a bowl, mixing thoroughly to coat the walnuts.

3. Spread the nuts in a single layer on a baking sheet.

4. Bake the nuts in the oven until fragrant; this may be anywhere from 10-15 minutes. Stir frequently to keep nuts from burning, and watch especially closely after the 10 minute mark.

5. Remove

Tips & Variations

• Honey can be used in place of maple syrup.