Some recipes for this sauce use only corn syrup; others, particularly those from the Northeast, include maple syrup, which we prefer.
Black Walnut Sauce
Black walnuts are a hard nut to crack, but their rich flavor adds a depth to this sauce that makes the effort well worth it.
Yield: makes 2 Cups
- 2 cups shelled black walnuts
- 1⁄2 cup light corn syrup
- 1⁄2 cup maple syrup
- Preheat oven to 350°. Spread walnuts on a sheet pan and toast in oven until golden, 6–8 minutes. Allow to cool.
- Mix corn and maple syrups in a medium bowl, add walnuts, and stir well. Store, covered, in the refrigerator for up to 2 weeks.