Wet nuts, an Ice Cream Parlor Staple
While the title of this dish gives homage to a Saturday Night Live holiday skit from the 90’s, the dish itself is a homemade ice cream staple. Back when people actually used to make foods from scratch, this was a must-have at any 5 & 10, local ice cream parlor or drug store soda counter.
When made properly the walnuts infuse the syrup with a slightly salty roasted walnut flavor. If you think the title of this dish is a set up for a joke, it is. So please follow suit and insert your own while telling your guests.
This recipe calls for dry roasting which imparts a more concentrated flavor and extra sweetness to the nuts. The natural sugars will be drawn out and deposited on the surface of the nuts. Alternatively, you can break the walnuts down/chop first if you prefer, but since there will be four times the walnut meat in the pan, you will need to be even more careful about burning. You will have to shift them around in the pan constantly to keep them from scorching. In any event, you will know that the walnuts are cooking when you smell a fragrant odor of walnuts wafting up from the pan. Small wisps of smoke will start forming.
You can also roast the walnuts on a sheet pan in an oven if you keep a very close eye on them. I don’t recommend this method unless you have more experience. The idea behind this process is to enhance the natural flavor by coaxing out the natural oil to the surface. It requires constant attention.
A Note On Walnuts
I use walnuts in other foods beyond dessert since walnuts are typically rich in fiber, proteins, healthy fats and are slow to metabolize. Walnuts are a low carbohydrate option and contain plant-based omega-3 alpha-linolenic acid (ALA). Long chain omega-3 fatty acids, DHA and EPA can be synthesized from ALA. Research has shown that diets rich in omega-3 fatty acids may reduce the risk of cardiovascular disease and may benefit those with type 2 diabetes, especially those with elevated triglycerides. A great way to improve your nutrition, while reducing your carbohydrate intake is to add walnuts to your diet. In other recipes look for them in salads, stuffings, pestos and even homemade roasted walnut butter.
Measure out fresh walnuts.
Roast the walnuts in a dry skillet over high heat. Be careful not to burn. The oils from the walnuts will release pretty quickly and roast the exterior of the walnut. Continuously stir or toss in the pan while this is going on for about 30-45 seconds. Immediately pour the walnuts into a cold steel mixing bowl to stop the cooking process. Do not leave them in the hot pan or they will continue to cook and burn. If you burn the walnuts you will have to start over.
Cool the walnuts in a cold mixing bowl (or a mixing bowl over ice), this will keep the walnuts from continuing to cook in a hot pan.
Once the walnuts are cool to the touch, place them in a gallon size plastic bag (to avoid having them shoot all over your cooking area). It helps to keep your working area clean and your nuts contained.
I like to lightly break up the roasted walnuts, crushing them until they are still identifiable as a walnut, but enough so they become a condiment to sprinkle over ice cream, and on top of cakes, muffins, salads or brownies.
Ingredients for the “wet” walnut sauce.
Pro tip: before measuring out the corn and maple syrup, coat the measuring cup with vegetable spray. This will help the syrup slide out of the measuring cup, otherwise you will need a small spatula to get the full measure of syrup.
A treated measuring cup will let the sticky ingredients slide out making the process quicker and more efficient.
In a heavy pot add all of the ingredients over high heat.
When the mixture begins to boil, you are now ready to add the walnuts.
Add the walnuts to the mixture. Continue heating over high heat.
Once the mixture boils, reduce the heat to medium high and let the flavors seep for a minute to infuse the walnut flavor into the sauce. Then turn the heat off and let cool. Store in an airtight container in the fridge. Use on ice cream, pancakes, waffles or anything your imagination cooks up. I usually make this in small batches, preferring them to be fresh. They will keep in the fridge unchanged for over a week.
Wet nuts, ready to use.
Wet Nuts
Ingredients
- 1 ⁄2 cup light corn syrup
- 1 ⁄2 cup maple syrup
- 1 tsp vanilla extract
- pinch of kosher salt
- 1 cup lightly toasted walnuts, roughly chopped
Instructions
- Measure out 1 cup of walnuts (or more) and put into a plastic 1 gallon storage bag.
- With a meat tenderizer, rolling pin or heavy can, crush the walnuts into small pieces.
- In a pan heated over medium high heat, add the walnuts and cook briefly until fragrant and golden brown. Remove from heat and reserve.
- In a separate pot, add the corn syrup, maple syrup, vanilla extract and pinch of kosher salt. Bring to a boil.
- Add the roasted walnuts to the syrup mixture and let seep over medium high heat for about a minute to infuse the sauce.