Maple Chili Walnuts Recipes

MAPLE ROASTED PUMPKIN WITH CHILI AND FETA

Steps:

• Preheat oven to 200C/390F.
• Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
• Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
• Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
• Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
• Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

MAPLE-CHILI WALNUTS

Steps:

• Warm the syrup, chili powder, and salt in a small skillet over low heat. Add the walnut halves and toss to coat, heating 1-2 minutes longer. Cool before eating.

SPICY MAPLE WALNUTS

Steps:

• Preheat the over to 300°F.
• Combine all ingredients but walnuts in a saucepan and simmer over low heat for 2-3 minutes. Put the walnuts in a large bowl, pour on the glaze, and toss to coat.
• Line a rimmed baking sheet with foil and spread the walnuts in a single layer. Bake 30-40 minutes, stirring and scooping up the glaze to cover the walnuts at least every 10 minutes.
• When walnuts look almost dry, they're done. Slide the walnuts, still on the foil, onto a wire rack and let them cool completely.
• You may want to pull out the ginger pieces.