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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350F . 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.
Nuts can be stored in airtight containers at room temperature up to 2
weeks.
Contributor: Martha Stewart Living December 2003
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