To toast walnuts (this is optional, but I like my walnuts toasted), place them in a frying pan over low heat. Cook for a few minutes, stirring almost constantly. As soon as you notice little brown spots and/or smell the walnuts, remove from heat and place on a plate to cool. Make sure they are almost completely cool before continuing.

Place walnuts in a food processor. Process for about 1 minute, then stir and add salt and maple syrup. Process another minute or two, adding oil if you want a thinner consistency. Add more salt according to your preferences.

Store in refrigerator; makes 8 ounces.

Preheat oven to 350 degrees. Line a baking sheet with parchment or a silpat baking mat.

Unroll pie crust and, using a cookie cutter, cut rounds of dough. Re-roll as necessary. Depending on size, you’ll get about 24 rounds.

Lay on your cookie sheet and use your finger to lightly coat with maple syrup, or sprinkle with granulated sugar.

Bake 10 minutes, cool before serving.