You Wont Believe This Stuff Walnut Crunch Recipes

WALNUT BUTTER CRUNCH

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Cube remaining butter; add to sugar mixture. Cook until a candy thermometer reads 300° (hard-crack stage). Stir in walnuts. Immediately spread into prepared pan. Cool., In a microwave, melt chocolate chips; stir until smooth. Drizzle or spread over candy. Sprinkle with finely chopped walnuts. Break into pieces.

YOU WON'T BELIEVE THIS STUFF! WALNUT CRUNCH

Steps:

• Melt the butter over medium heat.
• Add the corn syrup, water and sugar to mixture.
• Heat to hard crack stage or 300 degrees on your candy thermometer.
• When you get to 300 degrees, immediately remove from heat and add the walnuts.
• After stirring them in, put them on a waxpaper lined cookie sheet and spread out mixture.
• Let it harden and dry and you are done-- ENJOY!
• WARNING>>>this stuff is addictive!

BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH

Steps:

• Make crunch:
• Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)
• Make pudding:
• Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons liqueur. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
• Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

CRUNCHY VANILLA WALNUTS

Steps:

• In a small bowl, combine the first seven ingredients; set aside. , In a large bowl, combine the walnuts, oil and vanilla. Add sugar mixture; toss to coat., Transfer to a 15x10x1-in. foil-lined baking pan coated with cooking spray. Bake at 300° for 30 minutes, stirring occasionally. Cool completely. Store in an airtight container.

CRANBERRY WALNUT CRUNCH

Steps:

• Preheat oven to 375 degrees.
• Discard any stems from the cranberries. Wash them in a colander and shake dry.
• In a mixing bowl, stir together the cranberries, sugar, orange juice, rind, pinch of salt, and liqueur, if desired, and dried peel. Spread out the cranberries evenly in a greased 6-to-8-cup shallow baking dish.
• With a wire whisk, mix the flour, light and dark brown sugars, and 1/4 teaspoon salt. Cut the butter into small bits. With your fingertips, work it together with the flour until it is like rough meal. Mix in the nuts, and spread the topping evenly over the cranberries. (If making several hours in advance, cover and refrigerate. If assembling the day before, refrigerate the cranberry mixture and topping separately, and combine right before cooking.)
• Bake on the middle level of the oven for 40 minutes, until the juices have started to bubble up and the crust has browned. Let cool for 20 minutes before serving warm with creme fraiche, ice cream or frozen yogurt.

WALNUT-HERB STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.