Wet Mixed Nuts

This elevated take on the classic ice cream topping was inspired by the filling for a tart. It gets complex sweetness from golden syrup (treacle) and maple syrup.

  • Total Time:
  • Servings: Makes 3 cups

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Ingredients

  • 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

  1. 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.

  2. 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.

Make Ahead

The mixed nut topping can be refrigerated for up to 2 weeks.

Contributed By Photo © Tara Fisher Published August 2015





1038859 recipes/wet-mixed-nuts 2015-07-20T18:51:52+00:00 Annabelle Topacio, Ian Flores desserts|snack|vegetarian|fast|make-ahead august-2015 recipes,wet-mixed-nuts 1038859
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