This recipe goes with Autumn Salad With Maple-Cider Vinaigrette
Southern Living NOVEMBER 2005
Toss walnuts in melted butter. Stir together sugar and next 4 ingredients in a medium bowl; sprinkle over walnuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan.
Bake at 350° for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.
*Pecan halves may be substituted.
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