Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours, 5 minutes
Yield: 4 cups
Serving Size: A few to 1/4 cup
1 lb. bag of shelled walnuts, walnut halves, not little pieces
1/4 cup vegan butter
1/4 cup Maple Syrup
1 teaspoon Vanilla Extract
Put the vegan butter and syrup in a Slow Cooker.
Turn on low and melt the vegan butter. This only takes a few minutes.
Mix in the walnuts and mix from the bottom so all of the coating is all over the walnuts and not on the bottom of the pot.
Cook on low 1 hour then stir. Cook 1/2 to 1 hour more.
Turn out onto a baking sheet and let cool - completely.
Pack in an airtight container. The walnuts will keep in the fridge about 6 weeks and will keep in the freezer for about 3 months.
Pecans and almonds are equally delicious.