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MAKES 2 CUPS

Some recipes for this sauce use only corn syrup; others, particularly those from the Northeast, include maple syrup, which we prefer.

2 cups shelled black walnuts
1⁄2 cup light corn syrup
1⁄2 cup maple syrup

1. Preheat oven to 350°. Spread walnuts on a sheet pan and toast in oven until golden, 6–8 minutes. Allow to cool.

2. Mix corn and maple syrups in a medium bowl, add walnuts, and stir well. Store, covered, in the refrigerator for up to 2 weeks.

This article was first published in Saveur in Issue #77