Caramel has had a long-term monopoly on salty-sweet desserts, but salty maple is where its at. Coat cashews or almonds with an easy caramel made with the maple syrup and then bake until the nuts are well-coated. Both grade a and grade b maple syrup will work here, but grade b can be less expensive and adds a deeper maple taste. These would be right at home layered onto an ice cream sundae or as an extra-decadent pancake topper.
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