Caramel has had a long-term monopoly on salty-sweet desserts, but salty maple is where it’s at. Coat cashews or almonds with an easy caramel made with the maple syrup and then bake until the nuts are well-coated. Both grade A and grade B maple syrup will work here, but grade B can be less expensive and adds a deeper maple taste. These would be right at home layered onto an ice cream sundae or as an extra-decadent pancake topper.
⅔ cup pure maple syrup
1 tablespoon unsalted butter
1½ teaspoons pure vanilla extract
3 cups (about 1 lb.) raw almonds and/or cashews
1 teaspoon flaky sea salt
Sat fat 2.03g
How to Make It
Preheat oven to 350°F. Combine syrup, butter, and vanilla in a medium skillet over medium. Cook, stirring, until bubbling, about 2 minutes. Add nuts and cook, stirring, until syrup reduces and coats nuts, about 4 minutes. Spread mixture on a parchment-lined baking sheet and sprinkle with salt. Transfer to oven and bake until syrup around nuts appears set, 10 to 12 minutes. Stir once and let cool completely. Nuts will keep in an airtight container at room temperature for up to 1 week.
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