Pagan-Wiiagiminan (Maple Nuts)
Yield
7 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
maple sugar
grated |
*
|
| 6 | ounces |
water
|
|
| 4 | ounces |
hazelnuts (filberts)
broken |
|
| 3 | ounces |
walnuts
|
|
| 14 | ounces |
prunes
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
maple sugar
grated |
*
|
| 173.4 | ml/g |
water
|
|
| 115.6 | ml/g |
hazelnuts (filberts)
broken |
|
| 86.7 | ml/g |
walnuts
|
|
| 404.6 | ml/g |
prunes
dried |
|
Directions
Place maple sugar and water in a pot.
Heat slowly without stirring.
Take off the heat, drop the walnuts into this hot syrup then stir to ensure that all parts are equally coated.
Add the hazelnuts and prunes alternately and stir well.
Using a slotted spoon, remove the fruits and nuts from the syrup and allow to cool.
Any leftover syrup can be eaten with bannock.
