Well-made sundaes like the ones at Itgen's Ice Cream Parlour are rare treats. The secret to their success is really no secret at all; it's simply a matter of using top-quality toppings. Here's how to make wet nuts, the sweet-gooey topping that lends a sunday the essential crunchy texture. This recipe first appeared in the 2012 SAVEUR 100, with a story on Itgen's Ice Cream Parlour »
½ cup light corn syrup ½ cup maple syrup 1 tsp. vanilla extract Pinch of kosher salt 1 cup roughly chopped, lightly toasted walnuts
Bring light corn syrup, maple syrup, vanilla extract, and kosher salt to a boil in a 2-qt. saucepan. Stir in walnuts, and cook until walnuts are warmed through, about 3 minutes. Let cool and transfer to a glass jar with a lid. Store in the refrigerator for up to 1 month..