Just wondering. What if the walnuts were first coated with pure maple syrup and toasted/baked then chopped and then added to the dough? Haven't tried this recipe yet but it's this weekend's on the list to do. Sounds like you talking about a Maple Walnut brittle. This would probalby work better on stove top than in the oven method you describe. You will need to boil the syrup until it is thick enough to coat and hold onto the walnuts pieces, tehn spread out on an oiled marble or silpat to cool, then grind. Call the hotline if you have questions. Frank @ KAF.

• Reply