In a large skillet over medium heat, combine the walnuts, maple syrup, vanilla, cinnamon and salt, mixing well so that all the walnuts are nice and coated.

Continuously mix for about 5 to 6 minutes until the maple syrup begins to caramelize and no liquid is left in the pan.  Watch carefully as the walnut mixture can burn easily.

Using a spatula, spread the coated nuts onto a baking sheet lined with parchment paper and let them cool completely for at least 30 minutes to an hour before storing.  The parchment paper is necessary to help prevent the walnuts from sticking and makes them easier to remove for storage.

Once the walnuts have cooled completely, transfer to a jar or sealable bag and store for up to a week at room temperature or 3 weeks in the fridge.  Enjoy!