Maple Roasted Nuts: A Sweet, Seasonal Treat
Craving something sweet? These delicious maple roasted nuts are the perfect treat to help you push through those end-of-winter blues.
The following is an excerpt from Full Moon Feast by Jessica Prentice. It has been adapted for the web.
The Magic of Maple: A Rich History
Following the Hunger Moon, just before the first thaw after the cold winter, comes the Sap Moon.
While all northern trees produce sap at this time of year, the sugar maple in particular inspired the naming of the Sap Moon. Maple sap runs from the first sign of thaw until the first buds appear on the trees—a period of four to six weeks, depending on the weather.
During this phase of the year, in times past, the northern dwellers of the eastern part of this continent would begin to check the maple trees for the sweet sap that was an important source of food.
When the sap was running it was time to head for your nearest grove of sugar maples, called a sugar bush, begin tapping the trees, collecting sap, and pouring it into large pots for sugaring.
What a lovely thing to contemplate: people stirring huge cauldrons of boiling maple sap with a wooden spoon over a fire in the midst of a snowy wood. The fragrance of the sap as it evaporated slowly into thick, sweet syrup must have been intoxicating.
Maple Roasted Nuts: A Sap Moon Recipe
Makes 1 cup
Ingredients
- 1 cup walnuts or pecans
- 3 tablespoons maple syrup
Procedure
-
- Place the nuts in a colander and shake to remove any powdery bits that might burn.
- Transfer the nuts to a cast-iron skillet and toast over medium-high heat, stirring constantly with a wooden spoon, until they begin to change color and smell fragrant (just a few minutes).
- Pour the maple syrup over the nuts in the hot pan.
- Stir and shake for a minute until all the nuts are coated and the syrup has evaporated.
- Pour the nuts onto a wooden cutting board. Immediately fill the skillet with water and place it in the
sink. (This prevents the sugar from sticking to the pan and becoming hard to clean!) - Use a spatula or other tool to scrape and stir the nuts on the cutting board and keep them moving for a minute or so while they cool (otherwise they’ll stick to the cutting board).
- Transfer the nuts to a bowl and put the cutting board under hot water.
- Eat and enjoy as a snack, or serve with fruit, or put on a salad.
Recommended Reads
Read The Book
Full Moon Feast
Food and the Hunger for Connection
$25
You may like...
-
$39.95 -
$40.00
-
$34.95
Recent Articles
Craving something sweet? These delicious maple roasted nuts are the perfect treat to help you push through those end-of-winter blues. The following is an excerpt from Full Moon Feast by Jessica Prentice. It has been adapted for the web. The Magic of Maple: A Rich History Following the Hunger Moon, just before the first thaw…
Read More
Sprouts are easy to cultivate, mature quickly and pack a nutritional punch! You can make nutrient-rich sprouts from all kinds of edible seeds in your kitchen.
Read More
Why is modern wheat making us sick? That’s the question posed by author Eli Rogosa in Restoring Heritage Grains. Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat belly’. Modern…
Read More
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills! This miso cheese recipe is an excellent next stop on your koji-kitchen journey. Miso cheese is sure to add a twist to any cheese lover’s plate, plus it’s easy to make at home! The following…
Read More
Do you still have an abundance of root veggies from your final fall harvest? You’re in luck! This pomegranate drizzle will add just the right amount of “oomph” to your favorite dish of roasted root veggies. The following recipe is from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web. RECIPE:…
Read More