Appetizer: United States – Vermont – Maple-Glazed Nuts

Serving Size: 6

Approximate Time

Prep 15 min

Cook 22 min

Additional 15 min

Total 45 min

Ingredients

- 2 cups (200 g) pecan halves
- 1 cup (100 g) walnut halves
- 3 tbsp (45 ml) Vermont maple syrup, grade of your choice
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (25 g) light brown sugar, packed
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (0.5 g) ground cinnamon
- 1/8 tsp (0.5 g) ground cayenne pepper (optional, for a slight heat)
- 1/2 tsp (3 g) kosher salt
- 1/2 tsp (2–3 g) flaky sea salt (for finishing)
- Parchment paper or a silicone baking mat (for baking)

Instructions

Short Description:
Crunchy mixed nuts glazed in Vermont maple syrup with a touch of brown sugar, warm spices, and a finishing of flaky sea salt — a sweet-savory appetizer or snack perfect for entertaining. Serves as a small shareable starter or nibble with drinks.

Regional Notes:
This Vermont version highlights local pure maple syrup as the primary sweetener, giving a clear regional flavor different from cane-sugar candied nuts elsewhere. The recipe focuses on pecans and walnuts, commonly used in New England snack mixes, and finishes with flaky sea salt to balance the syrupy glaze.

1. Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the Vermont maple syrup, melted butter, light brown sugar, water, vanilla extract, ground cinnamon, cayenne (if using), and kosher salt until smooth.
3. Add the pecans and walnuts to the bowl and toss thoroughly so every nut is evenly coated in the maple mixture.
4. Spread the coated nuts in a single layer on the prepared baking sheet, scraping any remaining glaze from the bowl onto the nuts.
5. Bake for 18–22 minutes, stirring gently every 6–7 minutes to promote even toasting and prevent burning, until the nuts are fragrant and the glaze is bubbly and tacky (not fully hard).
6. Remove the baking sheet from the oven and immediately use a spatula to separate the nuts on the sheet (they will stick together if left to cool clustered). Sprinkle evenly with flaky sea salt while still warm.
7. Let the nuts cool completely on the baking sheet; the glaze will crisp as they cool. Break apart any clusters and transfer to a serving bowl.
8. Store cooled maple-glazed nuts in an airtight container at room temperature for up to 2 weeks.