Before you get started with this recipe, toast the walnuts. This concentrates the essential oils, intensifying the flavor and making them crispier.
But the big thing about toasting nuts is that they go from brown to black in seconds flat. I suggest setting a timer every few minutes to force you to check on them regularly. If you do burn some nuts, discard the burnt ones and save the rest. Nuts are really expensive, so you don’t want burn them too many times.
This recipe features grade B maple syrup from Burton’s Maplewood Farm, which has a more robust flavor than grade A syrup. It also includes lemon juice and zest. The acidity will cut a little bit of the sweetness of the maple syrup.
Make a full pound of flavored butter and store it in the refrigerator or freezer to enjoy throughout the winter months.