maple walnut candied pumpkin
October 27, 2010 § 5 Comments
I am positively partial to the flavor of maple syrup, Canada’s quintessential ingredient (sugar syrup pales in comparison). As you know, when there’s maple syrup, walnuts are not far behind. Maple walnut is an irrefutable natural pairing, and just the right combination for pumpkin. So with maple syrup and walnuts in hand, I adapted my own Canadian version of Turkey’s candied pumpkin. I also thought it fit to take it to the oven for roasting, which makes for a firmer texture than a long simmer in the pot.
12 pieces pumpkin slices, 1/2″ x 4″
1/4 c maple syrup
1/2 c walnuts, finely chopped
1/4 c yellow sugar
1. Preheat the oven to 350°F.
2. In a large bowl, toss the pumpkin slices in maple syrup until well coated.
3. In a small bowl, combine the walnuts and yellow sugar.
4. In a greased baking sheet, arrange the pumpkin slices and generously top with the walnut-sugar mixture.
5. Bake for 45 minutes. Let cool and serve.