Wet Walnuts

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 12 mins


2cups California walnut halves
1/2cup pure cane sugar syrup (see below)
1/2cup maple syrup
Pure Cane Sugar Syrup
1/2cup granulated pure cane sugar
1/2cup water


  1. Preheat oven to 350F.

  2. Spread the walnuts in a single layer on a baking sheet. Bake, stirring once or twice, until lightly browned and fragrant, about 10 minutes. Set aside to cool.

  3. Combine the pure cane sugar syrup, maple syrup and walnuts in a bowl; stir until the nuts are well coated. The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.

Pure Cane Sugar Syrup

  1. In a small saucepan combine the pure cane sugar and water over medium-low heat and stir until the sugar has dissolved. Increase the heat and bring to a boil. Cook for 2 minutes. Remove from the heat; set aside to cool.
  2. The pure cane sugar syrup can be stored, covered, in a container, in the refrigerator, for up to 2 weeks.

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 4
  • Fat 16g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 150mg
  • Carbohydrate 23g
  • Fiber 2g
  • Sugars 19g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 4%