Maple Walnut Topping Recipes

WET WALNUTS

Steps:

• Preheat oven to 350 degrees. Place walnut pieces in a baking pan in a single layer; toast until golden brown and fragrant, about 10 minutes. Remove pan from oven; set aside. Combine maple syrup, corn syrup, and walnuts in a bowl; stir until nuts are well coated. Serve.

HEALTHIER MAPLE CANDIED WALNUTS

Steps:

• Get out a Silpat or a piece of parchment or wax paper.
• Preheat a non-stick pan over medium-high heat. It's important to preheat it first so that the maple syrup caramelizes properly.
• Add the walnuts, maple syrup, vanilla and 1/8 teaspoon salt to the pan.
• Stirring almost constantly, cook for 2-5 minutes or until the syrup has caramelized. There should be no liquid left in the pan. The maple syrup coating will seem soft but will harden as it cools.
• Spoon the walnuts evenly onto the Silpat and spread. Test one now (making sure that the maple coating isn't so hot that you burn your tongue!) and if it's not salty enough, add more salt. If you don't want the nuts to be clumped together after cooling, make sure to separate them now.
• These harden within about 20-30 minutes but let them cool for about 2 hours before placing them in an airtight container. When not kept in an airtight container, they start to get a little sweaty. Can be kept at room temperature for several weeks.

MAPLE WALNUT ICE CREAM SAUCE

Steps:

• In a heavy saucepot combine the maple syrup, brown sugar, butter and water.
• Stir over medium heat until mixture comes to a boil.
• Over low heat simmer until slightly thickened which takes about ten minutes.
• Stir in the cream, vanilla, and nuts.
• Cool to room temperature before using so it will thicken to right consistency.
• Makes 1 cup of sauce.