|Pic from Pinch my salt blog|
I had some hazelnuts left that Bob picked
last year so put 1 cup of each to try
1cups walnut halves 1 cup of hazelnuts
1/3 cup pure maple syrup
1 teaspoon finely chopped fresh rosemary leaves
pinch of kosher salt
In a small bowl, stir together maple syrup, rosemary, and a pinch of salt. Heat a dry skillet (I used nonstick) over medium-high heat. Add walnuts to the hot skillet and pour in maple syrup mixture. Cook, stirring frequently, until maple syrup has caramelized, about 3 minutes. Spread walnuts out on a sheet of parchment paper and sprinkle with a bit more salt if desired. Let cool.