Wet Nuts

Todd Coleman

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 »

Wet Nuts
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 sundae the essential crunchy texture.
Yield: makes 1 cup

Ingredients

  • 12 cup light corn syrup
  • 12 cup maple syrup
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 1 cup roughly chopped, lightly toasted walnuts

Instructions

  1. 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.