Quick to make, this nutty syrup with walnuts, maple, cinnamon, and vanilla is just right for drizzling over the morning classics like pancakes, crêpes, and the waffles shown here.
Preheat oven to 375°F. Toast walnuts on a rimmed baking sheet until fragrant, about 10 minutes. Let cool slightly; coarsely chop. Combine maple syrup and cinnamon stick in a saucepan; simmer until reduced by half, about 10 minutes.
Remove from heat; discard cinnamon. Stir in walnuts and vanilla. Nuts can be stored in an airtight container at room temperature up to 3 days.
You can swap 1/4 teaspoon ground cinnamon for the cinnamon stick. Stir it in with the nuts and vanilla.