Maple Cayenne Walnuts

Maple Cayenne Walnuts
makes 1 cup

I use this maple-glazing technique to jazz up good-for-you nuts and seeds that I don't necessarily like totally plain.  It allows me to hit my sweet craving while giving my body a snack that has more good fats and substance to it.  I only use 1 tablespoon of maple so that the walnuts are barely glazed, but if you want more of a coating, double the maple.  Watch your fingers when you remove the walnuts to a plate--the sugar gets very hot and will stick to and burn those little piggies.  Use a spoon to remove.  

1 cup of walnuts
1 tablespoon maple syrup
pinch of sea salt
pinch of cayenne

1. In a non-stick or cast-iron skillet, toast walnuts on low heat for 5 minutes, tossing occasionally.  Drizzle maple syrup over walnuts and toss until maple evenly coats walnuts, getting into all the nooks and crannies.  Let sizzle for a minute or two then sprinkle with salt and cayenne.  Remove to wax paper or a plate to cool completely.  Store at room temperature in a covered container.