- Yield 8 servings
- Prep 15 mins
- Cook 12 mins
Make your own wet walnuts just like the ones you get at the ice cream parlor. You can leave them whole or chop them after baking, for a finer texture. Wet Walnuts add an unexpected burst of flavor to salads and savory dishes like pork medallions with bacon or a watercress salad.
- 2 cups California walnut halves
- 1/2 cup pure cane sugar syrup (see below)
- 1/2 cup maple syrup
- Pure Cane Sugar Syrup
- 1/2 cup granulated pure cane sugar
- 1/2 cup water
Preheat oven to 350F.
Spread the walnuts in a single layer on a baking sheet. Bake, stirring once or twice, until lightly browned and fragrant, about 10 minutes. Set aside to cool.
Combine the pure cane sugar syrup, maple syrup and walnuts in a bowl; stir until the nuts are well coated. The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.
Pure Cane Sugar Syrup
- In a small saucepan combine the pure cane sugar and water over medium-low heat and stir until the sugar has dissolved. Increase the heat and bring to a boil. Cook for 2 minutes. Remove from the heat; set aside to cool.
- The pure cane sugar syrup can be stored, covered, in a container, in the refrigerator, for up to 2 weeks.