Ingredients
4 Tbs. unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 Tbs. water
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. Tabasco, or to taste
1 lb. (4 cups) shelled walnuts
Preparation
In a conventional oven Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they’re done. Don’t touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.
