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
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 It
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.
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