Ingredients
6 cups walnut halves (about 1 1/4 pounds)
1/2 cup maple sugar
1 tablespoon plus 1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon
1/4 cup brandy
2 tablespoons pure vanilla extract
1 1/3 cups pure maple syrup
2 tablespoons unsalted butter
Preparation
Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet; toast in oven, stirring occasionally, until fragrant, about 10 minutes. Let cool completely.
Meanwhile, combine maple sugar, salt, and cinnamon in a medium bowl; set aside. In a large, deep skillet, combine brandy, vanilla, maple syrup, and butter. Bring to a boil over medium heat, and cook until liquid is reduced by half, about 5 minutes. Stir in nuts, and continue cooking, stirring, until skillet is almost dry, about 3 minutes more.
Remove from heat, and immediately add reserved sugar mixture to hot nut mixture; toss until well coated. Spread out coated nuts on a baking sheet lined with parchment paper, and let cool completely, 6 hours or overnight.
