Maple Walnut Topping Recipes

MAPLE GLAZED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in a skillet over medium heat.
• Stir in maple syrup, vanilla and salt. Bring mixture to a simmer for about 3 minutes.
• Add the walnuts and stir, coating them in the maple syrup mixture until sauce is syrupy and walnuts are well-coated.
• Transfer walnuts to a parchment-lined baking sheet and spread them in a single layer. Bake in the oven for 10 minutes, or until walnuts are caramelized.
• Let cool about 30 minutes. Serve or store in airtight container in the refrigerator.

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.

MAPLE-WALNUT SAUCE

Steps:

• In a small saucepan, combine pure maple syrup and chopped walnuts. Heat over medium, about 2 minutes.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup broken walnut pieces on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Mix in a small bowl with 1/4 cup pure maple syrup.

MAPLE WALNUT ICE CREAM

Steps:

• Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
• Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
• Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
• Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
• Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
• Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
• Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.

BOARDWALK QUALITY MAPLE WALNUT FUDGE

Steps:

• Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
• Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

MAPLE-WALNUT ICE CREAM

Steps:

• In a small saucepan, heat half-and-half to 175°; stir in the sugar. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extracts., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. During the last 5 minutes, add half of the syrup and walnuts. Refrigerate remaining mixture until ready to freeze; repeat the process, adding remaining syrup and walnuts. Transfer to a freezer container; freeze for 2-4 hours before serving., In a heavy saucepan over medium heat, melt caramels with milk. Stir in chocolate chips until melted. Stir in cream until blended. Remove from the heat. Stir in walnuts and vanilla. Serve warm over ice cream. Refrigerate leftover sauce.

WALNUT DESSERT SAUCE

Steps:

• In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

MAPLE-WALNUT SQUARES

Steps:

• Directions for bottom layer:
• Put the flour, brown sugar, and salt in the bowl of a food processor and process to combine.
• Add the butter and process until mixture begins to clump, scraping down the bowl several times.
• With moistened fingers, pat the dough evenly over the bottom of the prepared pan.
• Bake for 12 minutes, until dry-looking and firm to the touch.
• Cool on a wire rack.
• Directions for topping:.
• Put the eggs, brown sugar, maple syrup, and vanilla in the food processor bowl (no need to clean it) and process until well blended.
• Add the walnuts and pulse several times to combine and to chop the walnuts.
• Pour the topping over the cooled dough in the pan.
• Bake for 18 to 22 minutes, until the topping is set, crisp, andbrown.
• Let the pan cool completely on a wire rack.
• Cut into 24 bars.