Oatmeal, Candied Walnuts and Maple Syrup

Ingredients

• 2 cup Walnut Halves (Ensure they are fresh for the best flavor.)
• 1 cup Granulated Sugar
• 0.25 cup Water
• 1 tbsp Unsalted Butter (Adds richness and shine to the glaze.)
• 1 tsp Ground Cinnamon
• 0.25 tsp Salt (Balances the sweetness.)
• 1 tsp Vanilla Extract

Instructions

1. 1

   Prepare your cooling station. Line a large baking sheet with parchment paper or a silicone mat. This is crucial for preventing the hot, sticky walnuts from adhering to the pan. Set it aside within easy reach of your stove.

2. 2

   Create the sugar syrup. In a medium, non-stick skillet or saucepan, combine the granulated sugar, water, ground cinnamon, and salt. Place over medium heat and stir constantly with a heatproof spatula until the sugar has completely dissolved and the mixture begins to bubble, which should take about 2-3 minutes.

3. 3

   Candy the walnuts. Add the walnut halves to the simmering syrup. Begin stirring continuously. The process will go through several stages over 5-7 minutes: first, the syrup will bubble vigorously; second, it will thicken; third, it will crystallize and look dry or sandy. This is normal! Keep stirring over the heat, and the crystallized sugar will melt back down into a smooth, amber-colored glaze that coats each walnut.

4. 4

   Finish and cool. As soon as the sugar has re-melted into a smooth glaze, immediately remove the pan from the heat. Quickly stir in the unsalted butter and vanilla extract until the butter is melted and fully incorporated. The mixture will be fragrant.

5. 5

   Spread and separate. Immediately pour the hot walnuts onto the prepared baking sheet. Working quickly, use two forks or a spatula to spread them into a single layer, separating them as much as possible before the candy coating hardens. Let them cool completely at room temperature for about 20-30 minutes. Once cool and hard, break apart any remaining clumps. Store in an airtight container.

Ingredients

• 38 l Raw Maple Sap (From sugar, red, or black maple trees. Yields approx. 1 quart (950ml) of syrup.)

Instructions

1. 1

   Initial Sap Filtering (Approx. 15 minutes)

   • Pour the collected raw sap through a fine-mesh sieve or several layers of cheesecloth into a large, food-grade container. This initial filter removes any bark, insects, or other large debris.
   • For the clearest final product, repeat the filtering process 2-3 times.
2. 2

   The Outdoor Boil (Approx. 4-6 hours)

   • Set up a large, wide, shallow pot or evaporator pan on a stable outdoor heat source, like a propane burner or a well-ventilated fire pit. NEVER boil large quantities of sap indoors.
   • Fill the pan about three-quarters full with the filtered sap and bring it to a strong, rolling boil.
   • As the water evaporates and the sap level drops, gradually add more sap. Pre-warming the next batch of sap before adding it helps maintain a continuous boil and speeds up the process.
3. 3

   Monitor the Reduction (Ongoing)

   • Continue boiling for several hours. The sap will gradually darken to a light amber color and thicken slightly. The general ratio is 40 parts sap to 1 part syrup.
   • As it gets closer, check for 'aproning': dip a spoon in the liquid and pull it out. If it drips off in a sheet or wide apron rather than a thin stream, it's nearly ready.
   • Skim off any foam that forms on the surface throughout the boil.
4. 4

   Finishing the Syrup Indoors (Approx. 30 minutes)

   • Once the sap has reduced by about 90% and is noticeably thicker, transfer it to a smaller, heavy-bottomed pot and move indoors to a stovetop for precise temperature control.
   • First, measure the boiling point of water with a candy thermometer; this changes daily with barometric pressure. The target temperature for syrup is exactly 7.1°F (4°C) above the boiling point of water.
   • Insert the candy thermometer into the concentrating sap. Boil gently, watching constantly. The temperature will rise slowly at first, then very quickly at the end.
   • Once the syrup reaches the target temperature, remove it from the heat immediately to prevent it from turning into maple sugar.
5. 5

   Final Filtering and Bottling (Approx. 15 minutes)

   • While the syrup is still piping hot (above 185°F / 85°C), carefully pour it through a cone-shaped syrup filter or multiple layers of new, clean felt or cheesecloth. This is crucial for removing 'sugar sand' (niter), a fine mineral sediment.
   • Pour the hot, filtered syrup into sterilized glass jars or bottles, leaving about a half-inch of headspace.
   • Seal the containers immediately. The heat from the syrup will create a vacuum seal, making it shelf-stable. Store in a cool, dark place. Refrigerate after opening.