This is the simplest of recipes, calling for only two ingredients. Don’t even consider making these festive nuts with anything other than pure maple syrup.
That sticky brown stuff sold as “pancake topping” is primarily corn syrup and will never sugar correctly– making a mess and wasting good nuts. Properly made, Maple Sugar Nuts are a wonderful holiday or hostess gift.
A candy thermometer is useful when making these nuts.
- 3 cups pure New York maple syrup
- 6 cups nuts (walnuts, almonds, cashews, hazelnuts, peanuts, or your preference)
Butter a large roasting pan, or coat it with cooking spray. Spread nuts in a single, even layer.
In a large pot, heat the maple syrup to 240 degrees on the candy thermometer, or until it reaches the soft to firm ball stage. Once it reaches this stage, boil a minute longer, stirring constantly.
Pour boiling syrup over nuts, and start stirring. The mixture will be sticky at first. Continue to mix until syrup granulates and hardens. Store nuts in an airtight tin.