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.