Wet Nuts
Wet nuts are mainly for ice cream, but can be used where ever you want them-As a topper for cakes, pies or brownies. They are even delicious when topping a fresh roasted Walleye, straight out of the oven with a squeeze of lemon.
Servings 12 people
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.