Apple Cider Ice Cream Sundaes With Candied Walnuts Recipe

1. 1

   For the Candied Walnuts: Place cider in small, heavy saucepan.

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   Add in sugar.

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   Use your finger to stir sugar into cider.

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   Heat over medium-high heat till boiling and sugar dissolves, stirring 1 to 2 times.

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   Cook, without stirring, till dark amber (like an old penny), about 4 to 5 min.

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   If syrup colors unevenly, gently swirl pan to mix.

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   Remove from heat.

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   Stir in walnuts.

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   Use fork to lift nuts out of syrup and place on baking sheet lined with buttered parchment paper or possibly foil.

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    If syrup becomes too thick or possibly hard to transfer nuts as indicated, gently reheat syrup over low heat till nuts can be removed easily.

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    Repeat this process as needed.

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    Cold completely.

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    Place in airtight tin and freeze till serving time.

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    (Can be frzn up to 1 month.)

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    For the Apple Cider Sauce: Heat cider in large skillet over high heat till boiling.

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    Cook, uncovered, till reduced to 1/2 c., about 20 min.

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    Cold completely; chill overnight and up to 1 week.

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    Let come to room temperature before using.

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    To Assemble: Place scoops of ice cream in small sundae dishes.

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    Spoon sauce over, dividing proportionately.

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    Sprinkle with candied walnuts.

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    Serve immediately.

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    This recipe yields 4 servings.

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    NOTES :

* Per serving · 4 servings · Values may vary.