“Spicy Maple Walnuts” by Barbara Witt from Fine Cooking #48, pp. 62-63, was reprinted in Best American Recipes. Barbara’s recipe is printed online at taunton.com. Although it was originally a walnut recipe, it is outstanding when used for pecans and cashews. It is one of my most-requested nut dishes. They are simply amazing.
Barbara says these are “Can’t-stop-eating-them nuts: buttery, spicy, and lightly sweet. These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them.” Leave the ginger slices in the nut mixture.