Wet Walnuts

1. 1

   Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil.

2. 2

   Stir in the walnuts, then cook until the liquid comes to a full boil once again.

3. 3

   Stir the nuts for 10 seconds, then remove them from the heat and let cool completely.

4. 4

   The nuts will still be wet and sticky when cooled.

5. 5

   Chop the Wet Walnuts coarsely and add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.

6. 6

   To make Wet Pecans, substitute toasted pecans for the walnuts.

7. 7

   Wet Walnuts can be stored for up to 1 day in an airtight container at room temperature, but theyll lose a bit of their crispness overnight, so its best to prepare them shortly before using them.

No additional tips available.