Step 1

Combine all ingredients in a medium non-stick sauté pan over medium heat.

Step 2

Stir well with a spatula to thoroughly coat and combine.

Step 3

Bring mixture to a light simmer (soft bubbles not vigorously bubbling) stirring occasionally.

Step 4

Reduce heat to medium-low (to prevent burning). The mixture will be thin/liquidy at first, and then becomes very thick/sticky after a few minutes. Continue lightly simmering until the maple syrup has crystallized, about 20 minutes total, stirring often. (If the nuts are sticky, then keep going. Low and slow is the key.)

Step 5

When nuts are crystallized (see photos for texture reference), pour the candied nuts out onto a flat surface. (I place a sheet of parchment paper on a baking sheet.) Gently spread them out with a spatula and let cool.