Spicy Maple Walnuts

Last weekend Mr. Smith packed up his seersucker suit and headed off to The Derby, so I promptly called my girlfriends for a weekend of eating, drinking, and shopping. I knew at some point we would be headed back to my place for some late afternoon cocktails, and wanted to have some snacks on hand that I could make ahead of time. This was not the time for bagged chex mix, so instead I grabbed for this recipe knowing they would be perfect with a delicious cheese plate, or the ever present Coors Lite.


Spicy Maple Walnuts
From: Cooking New American
4 tablespoons unsalted butter
1/3 cup pure maple syrup
6 quarter size slices fresh ginger, halved
1 tablespoon water
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon Tabasco, or to taste
1 pound (4 cups) shelled walnuts

Heat the oven to 300 degrees. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 minutes. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze.

Line a baking sheet with foil and spread the nuts in a single layer on it. Bake for 30- 40 minutes, stirring at the 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 them; the caramelized sugar is hot. Slide the nuts on the foil onto a cooling rack and let them cool completely.

Store in an airtight container until ready to use.