Buttery Maple Cinnamon Syrup Recipes

WALNUT BUTTER

Steps:

• Preheat the oven to 350°F / 175°C.
• Spread the walnuts onto a baking sheet in a single layer and bake for 7 minutes or until toasted - check them often as they can quickly burn.TIP: You can also toast the walnuts, in batches, in a dry frying pan over a medium heat, stirring often.
• Pour the toasted walnuts into a food processor or blender (no need to cool first) and whiz until smooth. You'll need to scrape the sides down often. It will take about 7 minutes to go from nuts, to crumbles, to thick lovely walnut butter.
• Once it's turned to walnut butter, add the maple syrup, cinnamon and salt and process just to combine.
• Store in an airtight container in the fridge for up to 1 month.

CINNAMON MAPLE BUTTER

Steps:

• Add all the ingredients to a bowl.
• Using an electric mixer, whip the ingredients together until the mixture is light and fluffy. This should take 5-6 minutes.
• Transfer the flavored butter to an airtight container. Store in the refrigerator for up to 3 months.

MAPLE CINNAMON BUTTER

Steps:

• In a food processor, add 2 sticks of butter, cinnamon, brown sugar, and maple syrup.
• Pulse for 30 seconds or so until completely blended. For storage, keep in a 2-cup lidded container in the refrigerator.

MAPLE ALMOND BUTTER WITH CINNAMON (JUST 3 INGREDIENTS!)

Steps:

• Preheat your oven to 325 °F (160 °C).
• Place a Silpat or a piece of parchment paper on a rimmed baking sheet.
• Place the almonds on the Silpat or parchment paper and pour the maple syrup over them. Stir, if needed, to make sure all the almonds are covered.
• Roast the almonds for 15 - 20 minutes, stirring every 5 minutes. They'll be like candied almonds when they're ready. I try to roast them as long as possible without burning them, which is usually 20 minutes, but it might take less time in your oven. I didn't roast them long enough a few times and it ended up taking about 25 minutes to process them. Also, be careful when you stir them the first time. You don't want the syrup to spill into the oven.
• Remove the pan from the oven. Wit pot holders, take the Silpat off the pan and let the almonds cool about 5 - 8 minutes. After that time, they shouldn't be super hot, but they should still be warm. If you wait too long, it'll be more difficult to process them. But if they're too warm it might upset your food processor. I didn't wait once and just started processing. This melted the top part of my food processor. So waiting is important! I also take off the pusher and I think that this helps release some of the heat.
• Put the almonds, along with the maple sugar that formed and is covering to Silpat, in the food processor and process until it's creamy. Stop every few minutes to scrape the side of the bowl (I like giving the food processor little breaks). The last time I made this it only took 7 minutes. I think 15 minutes is normal for most food processors. Add a pinch of salt and the cinnamon. I like 2 teaspoons of cinnamon, but try it after 1 and see if it's good. Process for a few more seconds until it's combined well.
• Store in the refrigerator and enjoy!

BUTTERY MAPLE SYRUP

Steps:

• Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.

MAPLE CINNAMON BUTTER

Steps:

• In a medium size mixing bowl, use an electric mixer to whip together butter, maple syrup, brown sugar, 1 1/2 cinnamon and vanilla. Taste and adjust cinnamon to taste.
• Place into an air tight container and chill for at least 2 hours or overnight. You can also roll into a cylinder and wrap in plastic wrap, chilling until firm.
• Use a small cookie scoop to divide into portions. (Slice into portions with a sharp knife, if chilled as a cylinder.)
• Enjoy on biscuits, pancakes, waffles, muffins, toast, rolls or bread. Store leftovers chilled for up to 3-5 days.

BUTTERY MAPLE-CINNAMON SYRUP

Steps:

• Stove Top Instructions: In a small saucepan over medium heat, melt butter. Whisk in maple syrup and cinnamon. Warm to desired temperature and serve.
• Microwave Instructions: In a small microwave-safe bowl, microwave butter for 30 seconds until melted. Whisk in maple syrup and cinnamon. Microwave for an additional 20-30 seconds if desired until syrup reaches preferred temperature.

EASY CINNAMON MAPLE BUTTER

Steps:

• With an electric mixer beat all ingredients until smooth and creamy in a bowl.
• Add in more cinnamon to taste if desired and mix again.
• Transfer the mixture to a crock and chill until firm.
• Keep covered with a tight fitting lid or foil when refrigerated.

MAPLE-CINNAMON SUPERSEED ALMOND BUTTER

Steps:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a large bowl, mix together the almonds, flaxseeds, hemp hearts, chia seeds, and maple syrup until combined.
• Spread the almond mixture onto baking sheet in an even layer. Bake for 30 minutes, stirring once halfway through.
• Remove from oven and allow the almond mixture to cool for 10 minutes before placing into a food processor.
• Add the almonds into the food processor along with the coconut oil. Process for about 5 to 10 minutes, stopping to scrape the bowl every 60 seconds, or as needed. (Be sure to leave the processor chute uncovered so the steam from the almonds can escape.) The mixture will be very drippy and smooth when ready.
• Add in the cinnamon, salt, and vanilla and process until combined.
• Remove the almond butter and store in a glass jar or a container with an airtight lid. If the almond butter is still warm, allow it to come to room temperature before securing the lid.

PEAR MAPLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
• Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
• Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
• Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

CREPES WITH MAPLE SYRUP AND CINNAMON APPLESAUCE

Steps:

• Combine the milk and eggs. Combine the flour and sugar.Microwave the butter until melted. Add the liquid ingredients to the dry ingredients. Add the melted butter. Let stand for 1 hour.Lightly oil a non-stick pan and place over medium heat.Add the equivalent of half a ladleful of batter to the pan, enough to coat the bottom. Add a little water if the batter does not spread easily. Cook on both sides until golden brown. Set aside.In a saucepan, combine the maple syrup, 15% cream and diluted cornstarch. Simmer for 2 minutes.Add the butter and let cool until lukewarm. Spread each crepe with butter and fold in four. Drizzle generously with maple syrup cream. Transfer to an ovenproof dish. Cover. Bake for 20 minutes at 375°C/190°F.In a nonstick pan, melt the butter. Add the apple quarters. Cook for about 3 minutes over high heat.Add the maple syrup, cinnamon and mint. Arrange two crepes in each plate.Top with applesauce. Garnish with a stick of cinnamon. Drizzle maple syrup cream around the rim of the plate.Garnish with strawberries, apple quarters and a mint leaf.

CINNAMON SYRUP RECIPE

Steps:

• Bring maple syrup to a simmer over medium heat. Add cinnamon sticks and reduce heat slightly.
• Simmer 5-10 minutes over low-medium heat.
• Remove from heat and let steep for at least 10 minutes.
• Remove cinnamon sticks before serving.
• Pour syrup into a glass container or bottle with a lid. Refrigerate.