Candied Spiced Walnuts

Just think...when you find the perfect selection that inspires you and knowing that you don't have to google it, or search through your collection of cookbooks...then just relax and simply print out your blogger friend's recipe and go for it!

With the holidays just around the corner, you want to have something quick and easy...yet, exciting and tantalizing for your 'taste buds'...questioning, what kind of spices are used in this addictive, crunchy, sweet, and spicy walnuts. Most of the recipes for this type is usually made with pecans, but as a personal preference...I think walnut work better; for one thing, they are less expensive, and crunchier. Pecans are softer and I would save them for cakes and pies!
Check out this recipe and more...Asian inspired; from my talented friend...
 Ridwan, @Rice and Coconut

I did change the title of this yummy treat, since its sweet, and spicy! (this is how recipes are made, but its always nice to give credit to the actual source, which most bloggers DO NOT follow) In the old days of our mothers and grandmothers, it was 'word of mouth', 'hands on', and of course 'hand me down' recipes, even in the seventies when I was a very young mom with toddlers, we just copied down recipes from friends' handwritten, and/or books and old magazines...never thinking about the source. No excuse these days, unless you create your own recipe just from your own creative basic source.

I did use the same amount...12 oz. shelled walnuts; the only addition of spice, was the cayenne pepper, in addition to the other spices.
Also, I used Spam, to spray the aluminum lined  toaster oven tray.






I put all the walnuts, spices, and maple syrup which I added more than just drizzle on...mixed it up and got it ready to toast in the oven.

Now, you just spread evenly, and bake at 350 degrees F. for no more than 12-15 minutes...any longer than that, they will start to burn, so be careful!










I did not equally measure things...just 'eyeballed'
all the ingredients, and being careful not to 'over spice'...probably used about 1/4 cup of pure maple syrup. You can store in tin can the  leftovers
but I doubt you will have any leftover, its so
addictive, and oh, so heavenly with goat cheese
on pear slices!  Do try out this recipe, from
RIDWAN
...and tell him I sent you! xo