Wet Walnut Topping Food

WET NUTS ICE CREAM TOPPING

Steps:

• Bring Karo syrup, brown sugar, butter and milk to a slow boil over medium heat, stirring well.
• Lightly boil for 5 minutes and then remove from heat.
• Add vanilla and nuts, stir well and allow to cool.

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.

WET BLACK WALNUTS

Steps:

• Toast walnuts on a baking sheet until fragrant and taking on some color. When they are cool enough to handle, chop walnuts roughly, and season to taste with kosher salt.
• In a heavy-bottomed, stainless-steel saucepot, combine the corn syrup and maple syrup. Over medium heat, warm the syrups, then increase heat slightly until frothy and bubbling, like large soap bubbles, taking care that it doesn't boil over. Lower the heat back to medium, and let the mixture slowly simmer, reducing slightly, about 12 minutes.
• Carefully stir in the vanilla extract and the tea, and let the mixture cook for another 10 minutes.
• Remove from the heat, and stir in walnuts.

WET WALNUT TOPPING

Steps:

• Combine the sugar, corn syrup and water in a large, heavy saucepan and place over medium heat.
• Stir until the sugar dissolves and the syrup is clear.
• Boil for 2 minutes without stirring.
• Add the walnuts, bring back to a boil, and cook for 2 minutes, stirring constantly.
• Remove from heat and allow to cool.
• Serve and store at room temperature.
• Stir well before using.
• Variations: Fall Walnut Topping: Add 1/4 cup raisins and 1/4 cup chopped dried figs along with the nuts.
• Process with the recipe as indicated.
• Walnut Whiskey Topping: Add 1/4 cup whiskey to the finished topping.

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.

CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

WET WALNUTS

Steps:

• Preheat oven to 350°.
• Place walnuts in a single layer on a rimmed baking sheet; 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.
• The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.

WALNUT TOPPING

Steps:

• Mix all but walnuts in saucepan.
• Bring to a boil; cook for 5 minutes, stirring.
• Remove from heat, discard cloves.
• Stir in walnuts.
• Cool.