Sprinkle this crunchy maple syrup-sweetened nut and seed mixture atop a tummy warming bowl of oatmeal, a stack of hearty ancient grain pancakes, or crisp salad greens. Stir it into popped corn or eat it plain. It'll add a satisfying texture dimension and an earthy visual appeal. I tore the recipe from a Country Living Magazine quite some time ago. My online research uncovered a February 2, 2006 posting of the recipe on Country Living Magazine's website.
Maple Crunch
¼ cup whole raw almonds, roughly chopped (I have also used Brazil nuts.)
1/3 cup walnuts, roughly chopped
2 tbsp raw sunnies
½ tsp cinnamon
¼ tsp nutmeg
1 tbsp unsalted butter, melted
2 tbsp maple syrup (the real deal… not Aunt Jemima)
Heat oven (or toaster oven) to 375°. (I reduced the temp to 350.) Line a baking pan with parchment paper. Combine all ingredients and spread in a single layer on the prepared pan. Bake about 5 minutes until the mixture is fragrant and the maple syrup has turned thicker. Remove from the oven and cool. Stir in 2 tbsp dried cranberries.
March 17, 2010
Today's Mileage: 2-mile walk
Total Mileage for March: 4 miles
Bible reading? Yes.
