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. Slideshow: More Crunchy Nut Recipes 

Annabelle Topacio
Ian Flores
August 2015

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Credit: © Tara Fisher

Recipe Summary

total:
30 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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