Preheat oven to 325.
Select a large bowl and add the walnuts. Drizzle half of the Maple Liqueur over the nuts; stir with a large spoon; drizzle the remaining liqueur and then stir well again - coating as evenly as possible all of the nuts with a light glaze of liquid.
Mix the sugar and cinnamon sugar well. Sprinkle the top of the nuts with about one third of the cinnamon sugar, stir well to bring uncoated nuts to the top. Sprinkle the top layer again with another third of the cinnamon sugar, stir well again and repeat with the last of the sugar.
NOTE: The goal is to have the right moisture/sugar ratio - you do NOT want to have excess sugar in the bowl - NOR to have too much liquid on the nuts - as it will cause the mixture to accumulate and melt when in the oven.
Spread the nuts as evenly as possible on two trays lined with parchment paper. Bake for fifteen minutes. Remove and "toss" the nuts, paying attention to any on the edges that might be getting too brown. Return to the oven for another fifteen minutes. Remove from heat; let cool, and then toss to break up large clumps.
Store in tins or jars; refrigerate if not to be consumed within a week or so.
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