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

Yield: makes 2 Cups

Ingredients

  • 2 cups shelled black walnuts
  • 12 cup light corn syrup
  • 12 cup maple syrup

Instructions

  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.

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