- Craig Claiborne born (1920)
Maple, Bourbon, and Bacon Spiced Walnuts
- 1 Teaspoon cinnamon
- 1/2 Teaspoon cumin
- 1/2 Teaspoon sea salt
- 1/4 Teaspoon nutmeg
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon cayenne
- 1 large egg white
- 1/2 Cup maple syrup
- 3 Tablespoons bourbon
- 2 1/2 Cups walnuts
- 6 slices bacon, cut into squares and cooked until brown
I used to be nuts for pecans. Then something magical happened and I changed my allegiance to walnuts. Toasting is to blame. There is a difference and it is called huge.
I love them in cookies and pies and salads. I just made a coating for chicken strips that included "the nut." I’m even thinking of making walnut liqueur for gifts this year but if there is one thing I know that I just love, love, love? Combining them with some maple syrup and spices and then baking them.
See all walnut recipes.
Preheat the oven to 350 degrees.
Mix all of the spices together in a small bowl. Place the egg white in a bowl and beat with a whisk until it is frothy. Add the maple syrup and bourbon and continue whisking for another minute.
Add the walnuts to the bowl and coat well. Add the spices to the walnut mixture and mix until well blended. Pour the walnuts on a layer of parchment paper on a baking sheet.
Bake for 15 minutes, stirring the walnuts every 5 minutes. After 15 minutes, add the crisp bacon and cook for 5 more minutes. Test a walnut to make sure it's fully roasted and crunchy; if not, continue to bake for 2-3 more minutes.
Remove from the oven and spoon onto a new sheet of parchment or waxed paper. Let cool. If some pieces stick together, break them apart once cooled. These are best served the day they are made.