Best Maple Walnut Syrup Recipes

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP

Steps:

• In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
• Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.

BAKED ACORN SQUASH WITH WALNUT OIL AND MAPLE SYRUP

Steps:

• Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.
• Cover a baking sheet with foil. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. When the squash is tender, brush once more, then spoon a tablespoonful of finely chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.

CHRISTINA'S BEER AND ONION PANCAKES WITH MAPLE WALNUT BEER SYRUP

Steps:

• To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set aside.
• In a mixing bowl, whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir just to combine. Let stand for 3 to 5 minutes.
• Meanwhile, to make the syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring. Remove from heat and keep warm.
• Heat a large skillet over medium heat and add enough butter to coat it well. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Add more butter between batches as needed. Serve immediately, with the syrup.

MAPLE WALNUT SYRUP

Steps:

• 1. Put all but the nuts in a sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes or until it thinkens. add the nuts, stir and pour into clean hot 1/2 pint jars. adjust lids and Process in boiling water bath for ten minutes. Take out allow to cool. Check lids and label
• 2. To make one pint of syrup simply cut the recipe in half 3/4 cup light corn syrup 1/4 cup each water and brown sugar 1/2 tsp maple flavoring 1/2 cup maple syrup

MAPLE WALNUT SYRUP

Steps:

• Combine corn syrup, maple syrup, water and sugar in a saucepot.
• Bring to a boil, stirring occasionally.
• Reduce heat and simmer syrup until it begins to thicken, about 15 minutes.
• Stir in nuts; cook 5 minutes.
• Ladle hot syrup into hot jars, seaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner.
• Yield: about 4 half-pints.