Maple Candied Oktoberfest Nuts

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Maple Candied Oktoberfest Nuts

Ingredients

Scale
  • 2 pounds of nuts – use a mixture of your favorite raw nuts such as pecans, walnuts, almonds and peanuts
  • 1 1/2 cup brown sugar
  • 1/4 cup Fuller’s Sugarhouse pure maple syrup
  • 1 stick (1/2 cup) butter
  • 12 tablespoons cinnamon
  • Pinch of salt
  • 2 teaspoons vanilla extract

Instructions

  • Place all ingredients in the crockpot and cook on high for one hour. Stir occasionally.
  • After one hour on high, turn the crockpot to low and let cook for at least 3 hours.
  • Once golden brown and crunchy, spread nut mixture on a baking sheet to cool before eating.

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Maple & Apple Braised Red Cabbage

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Maple & Apple Braised Red Cabbage

  • Author: Jessica Levinson

Ingredients

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  • 2 teaspoons olive oil
  • 1 small red cabbage, quartered, cored, and thinly sliced
  • 1 small red onion thinly sliced in half moons
  • 2 medium crisp apples (such as Gala), cut into matchsticks, splashed with 1 teaspoon lemon juice
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 12 teaspoons fresh thyme
  • Kosher salt, to taste
  • Freshly ground pepper, to taste

Instructions

  • In a large skillet, heat olive oil over medium-high heat. Add cabbage and onions and cook, stirring occasionally, about 5 minutes. Add the apples and continue cooking the mixture for another 5 minutes, stirring occasionally.
  • Stir in the maple syrup, vinegar, mustard, thyme, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until the cabbage is tender (about another 8 minutes). Remove from heat, cover, and keep warm until ready to serve.

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German Maple Potato Salad

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German Maple Potato Salad

  • Author: Katie

Ingredients

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  • 2 pounds small thin-skinned potatoes cut into 1-inch chunks
  • 1/3 cup extra-virgin olive oil
  • ¼ cup cider vinegar
  • 3 tablespoons Fuller’s Sugarhouse pure maple syrup, preferably dark
  • 1 tablespoon brown deli mustard or German mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper, or to taste
  • ½ teaspoon smoked paprika
  • 5 strips bacon cooked and crumbled
  • 1 cup finely chopped celery, preferably with leaves
  • ½ cup minced red onion
  • ½ cup chopped parsley

Instructions

  • Bring several inches of water to a boil in a saucepan fitted with a steamer basket over high heat. Add potatoes to the steamer basket, cover and cook until the potatoes are tender when pierced with a fork, 17 to 21 minutes.
  • Meanwhile, whisk oil, vinegar, maple syrup, mustard salt, pepper and paprika in a large bowl.
  • Add hot potatoes to the dressing and toss to coat. Cool, stirring once or twice, until just warm or room temperature, 10 to 15 minutes. Add bacon, celery, onion and parsley and stir to combine. Serve warm or at room temperature.

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Maple Bavarian Pot Roast

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Maple Bavarian Pot Roast

  • Author: Susan Robertson

Ingredients

Scale
  • 1 boneless beef chuck pot roast (about 3 pounds)
  • 2 tablespoons canola oil
  • 11/4 cups water
  • 3/4 cup beer or beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 2 tablespoons Fuller’s sugarhouse pure maple syrup
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • Cornstarch and water, optional

Instructions

  • In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, maple syrup, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 ½ to 3 hours.
  • Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Serve with vegetables you desire such as carrots and potatoes.

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Maple Glazed Sausage & Sauerkraut

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Maple Glazed Sausage & Sauerkraut

  • Author: fs-admin

Ingredients

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Instructions

  • In a large skillet, brown bratwurst and cook through, pour Fuller’s Sugarhouse pure maple syrup over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.
  • Spread mustard on roll, layer sauerkraut and glazed sausage and serve.

Notes

Makes 4, adjust quantity as desired.

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Maple Soft Pretzels

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Maple Soft Pretzels

Pair this delicious Maple Soft Pretzel with our Maple Mustard Sauce!

  • Author: Love & Lemons

Ingredients

Scale
  • 1 tablespoon Fuller’s Sugarhouse maple syrup
  • ½ package (1/2 tablespoon) active dry yeast
  • ¾ cup water (1/4 cup for proofing, ½ cup for dough)
  • 2 tablespoons olive oil or canola oil
  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons baking soda (this is for the boiling water NOT the dough)
  • 6 cups water, in a pot (for boiling)
  • Coarse salt (for sprinkling)

Instructions

  • Proof the yeast: Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. The yeast should foam.
  • Make the dough: Using a mixer or hand-kneading, mix the flour, salt, oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water). Run mixer on medium low for about 5-6 minutes or knead dough ingredients for about 8-10 minutes.
  • Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes.
  • Preheat your oven to 450 degrees F.
  • Uncover your dough and punch it down few times.
  • Prepare a cookie sheet with parchment paper on it. Set aside.
  • Prepare an oiled work surface. Cut the dough into 4 or 6 equal and roll each out to an 18-24-inch-long rope.
  • Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.
  • Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
  • Drop pretzels, one at a time, into the pot. Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel.
  • Bake for about 14 minutes or until golden brown. Serve with a side of Fuller’s Maple Mustard for dipping.

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Maple Roasted Butternut Squash

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Maple Roasted Butternut Squash

Ingredients

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Instructions

  • Preheat oven to 425 degrees.
  • Line 2 baking sheets with tinfoil. Spread cubed squash on baking sheets.
  • Drizzle the squash with olive oil and Fuller’s Sugarhouse pure maple syrup. Be sure to evenly spread across both baking sheets.
  • Sprinkle each baking sheet with ¼ tsp salt, ¼ tsp cinnamon and a pinch of cayenne pepper.
  • Toss the squash on the sheets to evenly coat, then place baking sheets in the oven to roast for 30 minutes. Once squash is tender all the way through, turn on broiler and caramelize for 1-2 minutes before serving.

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Slow Cooker Maple BBQ Ribs

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Slow Cooker Maple BBQ Ribs

Ingredients

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Instructions

  • Season rib rack with salt and pepper.
  • Place and line the rib rack (height wise) in slow cooker. Place the meaty side facing the outer wall of the slow cooker. Rib rack should curve with the wall of slow cooker.
  • In a medium bowl, combine mustard, Fuller’s Sugarhouse pure maple syrup and BBQ sauce and stir until well combined.
  • Pour and evenly coat entire rib rack with BBQ mixture, making sure to get both sides and all edges of the rib rack.
  • Cover and cook on LOW for 6-8 hours until meat is done and tender.
  • Once cooked, remove from slow cooker and layer on extra BBQ sauce.

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