Maple-Candied Walnuts

These were a hit! I disagree with the previous salt comment. I actually increased the salt from 3/4 t to 1 t. It would be flat without it. After tossing the walnuts I took them off the heat and continued to toss them in the coating as it cooled a little and thickened. This provided a better coating on the nuts. Right after baking, I tossed them by handfuls into some cinnamon sugar for a final pretty and delicious coating. I made these for Christmas and they were so popular I made another double batch! Really easy, too.

This would have been delicious but the salt ruined it!

Surprisingly quick and simple. Whipped this up with ingredients already on hand and then transferred to a baking sheet lined with wax paper rather than parchment. Not sure if that's why my oven was practically on fire when I took them out early, but they turned out beautifully and were a delicious addition to my normally bland and boring lunch salad. Easy clean-up, too!