- 1 cup walnuts
- 1/2 cup pecans
- 1/2 cup blanched hazelnuts
- 1/2 cup pure maple syrup
- 1/2 cup Lyle’s Golden Syrup (treacle)
- 1/2 cup light corn syrup
- 1/4 cup sugar
- 1/2 vanilla bean, seeds scraped
How to make this recipe
Preheat the oven to 350°. Spread the walnuts, pecans and hazelnuts on a rimmed baking sheet and bake for 10 minutes, until toasted. Let cool, then coarsely chop.
In a medium saucepan, combine the 3 syrups with the sugar, vanilla bean seeds and 1/2 cup of water. Bring to a boil over high heat, then reduce the heat to moderate and simmer until thickened, 8 minutes. Remove from the heat and stir in the chopped nuts. Let cool completely, then transfer to a container and refrigerate. Serve at room temperature.
The mixed nut topping can be refrigerated for up to 2 weeks.