4cupsraw mixed nutsmore or less of what you like such as peanuts, almonds, cashews, pecans
1teaspooncinnamon
1teaspoonground cardamom
½teaspoonground allspice
½teaspooncayenne pepperdouble for more spice
1teaspoonkosher salt
½cupmaple syrup
1teaspoonolive oil
Instructions
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Combine nuts in a large bowl. In a small bowl, whisk spices and salt together. Whisk in syrup and olive oil. Pour over nuts and mix thoroughly until evenly coated and there’s no mixture left on the bottom of the bowl. Spread onto the prepared baking sheets.
Bake for 15 minutes, stirring every 5 minutes to ensure even cooking. Remove from oven and cool on a rack for 10 minutes. Then remove parchment paper or it will stick to the nuts. When thoroughly cool, break nuts apart. Store in an airtight container. Will keep for about 2 weeks.
Recipe first appeared in edible Minnesota’s Winter 2025 edition. This maple-y version of a classic nut brittle is elevated by the rich, full-flavor of hazelnuts. The result is an addictively sweet, crunchy treat that is perfect as a stand-alone snack or as a crumbled topping for ice cream or yogurt. Photo by Katie Cannon
Servings: 0.5pound
Author: Beth Dooley
Ingredients
¼cuphazelnuts
1cupmaple sugar or light brown sugar
¾cupmaple syrup
2tablespoonsunsalted butterplus more for greasing the pan
Pinchof flaky sea salt
Instructions
Preheat the oven to 350 degrees F. Turn the nuts onto a baking sheet in a single layer and roast until fragrant and golden brown, about 10 to 15 minutes. Remove and allow to cool slightly; then coarsely chop and set aside.
Line a baking sheet with parchment paper. Generously grease or butter another piece of parchment to fit over baking sheet and set aside.
Put sugar, syrup, and butter into a small saucepan set over medium heat and cook until the sugar is dissolved, stirring with rubber spatula. Bring the mixture to a boil and cook without stirring until it reaches about 300 degrees F on a candy thermometer or until a small amount of the mixture dropped into ice water forms a brittle strand. Remove from heat.
Pour mixture out onto the prepared baking sheet and scatter the nuts on top. Place the greased parchment paper over the brittle. Careful — this mixture still is extremely hot. Protecting your hands with oven mitts or kitchen towels, press brittle into a thin, even layer. Cool completely on a wire rack and then break into pieces. Store between layers of wax or parchment paper in an airtight container.
Notes
About the Author: Beth Dooley is a James Beard Award-winning food writer who has authored and co-authored more than a dozen books celebrating the bounty of America’s Northern Heartland. She writes for the Minnesota Star-Tribune, appears regularly on local TV and radio, and helps people connect more deeply with food through Bare Bones Cooking with her middle son, Kip.
These are good on top of meat dishes, dessert, and cocktails. Photo by Jaci Goodman
Servings: 1pint
Author: Jaci Goodman
Ingredients
1cupbourbon
½cupmaple syrup
13-inch strip lemon peel
1teaspoonalmond extractor amaretto liqueur
1star anise pod
1pintfrozen sour or dark sweet cherries
Instructions
Combine bourbon, syrup, lemon peel, almond extract (or amaretto), and star anise in a medium saucepan. Cook over medium-low heat for about 5 minutes, just until it comes to a boil. Remove from heat and add cherries. Cool to room temperature, pour into a resealable jar, and refrigerate. Will keep for several weeks.
