The end of winter is just around the corner. I can feel it. Can you?
I think a lot of us in Beantown are in the same boat this year. Yes, a bit more snow would have been cozy and festive and fun. But you can just taste the impending warmth of the sun, the carbon tang of a charcoal grill, the salty breeze at a beach.
I'm so ready for it.
But if you'd like to wish winter a fonder farewell, you could enjoy these candied maple nuts.
They are reminiscent of the slightly salty, and very sweet nuts served from a cart on the corner of a busy city street. They are best eaten with chilly fingers and wind-nipped ears.
These have whole, simple ingredients, and are so yummy. But best of all, they are super easy. You can whip them up in just a few minutes, and clean up takes even less time.
I like to use Grade B maple syrup, as it has more of the rich and heavy maple flavor I love. You can use whatever kind of nuts you want. I like a half and half mix of cashews and almonds.
Candied Maple Nuts
2 cups raw nuts
1/4 cup pure maple syrup
1 tsp cinnamon
1/4 tsp salt
Combine all ingredients in a large, nonstick skillet (I recommend cast iron). Turn heat to low, and slowly increase the temperature, stirring occasionally. As the syrup begins to boil, stir constantly. The syrup will begin to caramelize. You'll want to remove the pan from the heat when the moisture has mostly evaporated and the nuts begin to stick to each other. Spread on a sheet of parchment or waxed paper until cool. Store in an airtight container.