Photography: Anna Williams
Martha Stewart Living, July/August 1999
- 1 cup walnut pieces
- 1/4 cup pure maple syrup
- 1/4 cup light corn syrup
- Preheat oven to 350 degrees. Place walnuts in a single layer on a rimmed baking sheet; toast until golden brown and fragrant, about 10 minutes. Remove pan from oven; set aside. Combine maple syrup, corn syrup, and walnuts in a bowl; stir until nuts are well coated.
The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.
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