Ingredients
Expeller-pressed Safflower or canola oil
1 cup walnuts
3 tablespoons “B” grade maple syrup
1/2 teaspoon Celtic sea salt
1/4 teaspoon ground black pepper
Pinch cayenne pepper
Preparation
Preheat oven to 325 degrees. Coat a baking sheet with a thin film of expeller pressed oil. Combine Celtic sea salt, black and cayenne pepper and mix well. Add walnuts and mix again. Add the “B” grade maple syrup and mix thoroughly. Spread the nut mixture evenly on the oiled baking sheet. Bake approximately 15 minutes, until nicely golden-brown, stirring to prevent clumping. Cool completely before storing. I like to store foods in saved glass jars.
