There’s something about the combination of sweet maple, crunchy nuts, and tart cranberries that tastes like the holidays!
These Maple-Glazed Walnuts, Pumpkin Seeds & Cranberries make a beautiful and nourishing snack to have on hand throughout the season.
I love serving them in small bowls during gatherings, sprinkling them over salads, or packaging them up in little jars as homemade gifts.
They’re simple to make, and as a bonus, they fill your kitchen with the sweet scent of maple cinnamon as they cook!
Maple-Glazed Walnuts, Pumpkin Seeds & Cranberries
by Debbie Steinbock
Ingredients:
2 cups walnuts
1 cup pumpkin seeds (pepitas)
2 Tbsp. maple sugar (or coconut sugar)
¼ tsp. fine sea salt
¼ tsp. ground cinnamon
2 Tbsp. water
1 Tbsp. pure vanilla extract
1 Tbsp. avocado oil or olive oil
½ cup pure maple syrup
½ cup dried cranberries
Method:
- Preheat the oven to 350°F. Spread the walnuts and pumpkin seeds on a baking sheet and toast for about 8–10 minutes, stirring once, until lightly browned and fragrant.
- In a small bowl, combine the maple sugar, salt, and cinnamon. Set aside.
- In a large skillet over medium heat, combine the water, vanilla, avocado oil, and maple syrup. Bring to a gentle boil.
- Add the toasted walnuts and pumpkin seeds. Simmer, stirring frequently, until most of the liquid has been absorbed and the nuts are well coated, about 3–4 minutes.
- Transfer the nut mixture to a large glass or parchment-lined dish. Stir in the dried cranberries.
- Sprinkle the maple sugar mixture over the top and toss well until evenly coated.
- Spread the mixture out to cool completely before serving or storing in an airtight container in the refrigerator.
