Wet Walnuts

  • 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


  1. Preheat oven to 350F.

  2. 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.

  3. 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

  1. 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.
  2. The pure cane sugar syrup can be stored, covered, in a container, in the refrigerator, for up to 2 weeks.



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