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1
For the Candied Walnuts: Place cider in small, heavy saucepan.
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2
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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6
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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9
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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14
(Can be frzn up to 1 month.)
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15
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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20
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 :
