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Equipment: saucepan, STRONG wooden spoon.

1. Bring syrup to a boil in a saucepan (preferably nonstick) that is larger than you think you will need. The syrup will foam up, plus you will eventually be stirring the nuts vigorously.
2. The time this step takes will depend on your equipment: If you have a candy thermometer, bring the syrup to 235 F. If not, bring the syrup to the “soft ball” stage. No, not so it looks like a softball, but so when you drop some into cold water it forms a ball that will hold together but is still quite squishable.
3. Turn off the heat. Toss the nuts in. IMMEDIATELY start stirring vigorously, until —presto— a beige maple-sugar coating is formed. If you do not stir, as the mixture cools it will congeal into a sticky mass that will be nearly inedible. If there is not enough room in the pan the nuts may stick together, with the really sticky stuff between them.
4. Let cool just long enough that you don’t fry your tongue when you eat them. (Hint: if you are eating them and you hear a sizzle and say “ouch,” they are too hot.)

When they are cool you can store them in an airtight container (but you probably won’t need to).

Ripoff of Tierra Farms’ maple glazed nuts, with tips from Chad Novelli and Joy of Cooking

3-4… or perhaps just one…

15

Nummy nummy. But expensive calorically and monetarily.

1/3 c. maple syrup

1 c. any kind of nuts (salted or non)

(Add only 1/4 cup syrup for each additional cup of nuts)