Nuts bring the heat and the sweet

THESE scrumptious nuts, glazed with maple syrup and seasoned lightly with warming hints of cinnamon and cayenne, are practically effortless to make. They have the seemingly magic power of elevating any number of dishes you might be serving.

For starters (pun intended), pile them onto your cheese platter along with fresh and dried fruits, which will upgrade it instantly, both flavourwise and healthwise. Or sprinkle them on salad and atop creamy squash soup for a compelling, crunchy contrast. Even for the main course they can lend pizazz as a garnish for mashed sweet potatoes, cooked green beans and roasted Brussels sprouts. And, of course, at meal’s end they can be chopped and tumbled onto roasted fruit or scattered over pumpkin pie.

I recommend making a double batch so you have some left over, because they are nice for everyday eating, too – unbeatable in oatmeal, on yoghurt and simply nibbled on their own. While you are at it, you might want to make several batches because, packed in a glass jar and tied with a ribbon, they make a lovely gift.

MAPLE SPICED GLAZED NUTS

6 to 8 servings

Make ahead: The nuts can be refrigerated in an airtight container for up to 2 weeks.

3 tbs maple syrup

¼ tsp salt pinch ground cayenne pepper pinch ground cinnamon

1½ cups unsalted walnut or pecan halves

Preheat the oven to 190°C. Line a rimmed baking sheet with parchment paper.

Stir together the maple syrup, salt, cayenne pepper and cinnamon in a medium bowl until well blended, then stir in the nuts so they are evenly coated. Spread the nuts on the baking sheet in a single layer, drizzling over them anything that’s left in the bowl.

Roast (middle rack) for 8 to 10 minutes, stirring them every 2 to 3 minutes, until browned, shiny and fragrant. (If you don’t stir them, they will burn.) Let cool completely; they will crisp up as they cool. | The Washington Post