Maple Nut Orbs Recipes

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MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS



Maple-Roasted Brussels Sprouts With Toasted Hazelnuts image

In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

Steps:

  • Preheat the oven to 375 degrees.
  • To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
  • In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
  • After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
  • Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
  • Toss the roasted brussels sprouts with the hazelnuts and devour!

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams

MAPLE OAT NUT SCONES



Maple Oat Nut Scones image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h20m

Yield 8 scones

Number Of Ingredients 15

2 3/4 cups all-purpose flour, plus more if needed for flouring
1/2 cup old-fashioned oats, ground in a food processor
1/3 cup granulated sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into cubes
1/2 cup pecans, finely chopped, plus more for sprinkling
3/4 cup heavy cream, plus more if needed
1 teaspoon maple extract
1 large egg
5 cups powdered sugar
1/4 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons strong brewed coffee
2 teaspoons maple extract

Steps:

  • For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
  • In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  • Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
  • Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
  • Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
  • For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
  • Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
  • The scones will keep nice and fresh for days in a plastic zipper bag.

MAPLE GLAZED WALNUTS



Maple Glazed Walnuts image

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield Six 1/3 cup servings

Number Of Ingredients 3

2 cups walnut halves
1/3 cup maple syrup
1/8 teaspoon salt

Steps:

  • Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE NUT BALLS



Maple Nut Balls image

I created these chocolate-dipped delights a few years ago, and already they've become a seasonal favorite with all my friends and family members. The creamy confection also won a blue ribbon at our state fair.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 6

1/2 cup butter, softened
2 teaspoons maple flavoring
3-1/2 cups confectioners' sugar
1 cup finely chopped pecans
1 package (11-1/2 ounces) milk chocolate chips
2 teaspoons shortening

Steps:

  • In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

MAPLE-WALNUT BLONDIES



Maple-Walnut Blondies image

An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they're fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.

Provided by Lidey Heuck

Categories     cakes, cookies and bars, dessert

Time 30m

Yield 9 servings

Number Of Ingredients 13

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
3/4 cup/165 grams light brown sugar, lightly packed
2 tablespoons maple syrup
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon bourbon (optional)
1 cup/130 grams all-purpose flour
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking powder
Pinch of ground nutmeg
1/2 cup/50 grams walnuts or pecans
1 tablespoon maple syrup
Pinch of kosher salt

Steps:

  • Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
  • Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
  • In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
  • Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
  • Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.

MAPLE NUT ORBS



Maple Nut Orbs image

A healthy treat requiring only a few ingredients. For chocolate orbs, add 1/2 cup cocoa powder to the dough.

Provided by mielhollinger

Categories     Bar Cookie

Time 20m

Yield 14 orbs

Number Of Ingredients 6

1 cup nut butter
1/3-1/2 cup maple syrup
1 cup oat bran
1/2 cup wheat germ
1 cup sesame seeds
1/2 cup coconut, shredded

Steps:

  • In a food processor, bland together the nut butter and maple syrup.
  • Add the oat bran, wheat germ, and sesame seeds and bland until it has a stiff, dough-like consistancy.
  • You can either roll the dough into 14 indovidual orbs, and then roll them in coconut and chill, or spread the dough onto a square pan and sprinkle with coconut, chill, and cut into squares.

Nutrition Facts : Calories 130.3, Fat 8, SaturatedFat 2.6, Sodium 3.7, Carbohydrate 14.8, Fiber 3.3, Sugar 4.9, Protein 4.2

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