Wet Black Walnut Topping

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Ingredients

Dessert is our favorite food group. And our second favorite food group is breakfast that tastes like dessert. So when we created this recipe for a sweet, toasty Black Walnut topping, we put it on everything we could find.

The perfect topping for:

  • Ice Cream
  • Cheesecake
  • Pancakes
  • Cinnamon Rolls
  • French Toast
  • Oatmeal
  • Yogurt

Now you might be thinking, “Couldn’t I just top these dishes with raw Black Walnuts?” Sure, you could. And you’d still enjoy the buttery crunch of those healthy little handfuls (they’re high in protein and a good source of Vitamin A, iron, minerals and fiber!). But this recipe is for those occasions when you really want to celebrate with something special. Not only does it taste divine, but the appearance of the Wet Black Walnuts makes an impressive presentation.

The secret to our recipe is the Earl Grey tea, which is made from the rind of bergamot orange, giving the overall flavor a hint of citrus.  It pairs really well with the classic maple and vanilla and just makes you feel fancier. How often do you get to cook with an Earl?

If you’re not sure where to start with Wet Black Walnuts, our favorite way to serve it is over homemade vanilla ice cream. It makes us feel like we’re sitting on a porch swing, counting fireflies with friends. Let us know your favorite way to enjoy it!

Wet Black Walnuts

YIELD:  Makes approx. 2 cups

INGREDIENTS

  • 1 cup Black Walnut large pieces
  • 1/2 cup corn syrup
  • 1 cup maple syrup
  • 2 teaspoon pure vanilla extract
  • 2 Earl Grey tea bags

 

PREPARATION

Place 2 tea bags in a glass measuring cup.  Cover with 3/4 cup of BOILING water and allow to steep for 10 minutes.  Remove the tea bags and reserve the tea.

In a heavy-bottomed pan, heat the corn syrup and maple syrup, stirring until it begins to bubble gently in the middle with larger bubbles around the outside. Start a timer and reduce the syrup for about 10 minutes, lowering the heat slightly whenever the bubbles get smaller and more active.

Remove from the heat, and CAREFULLY stir in the vanilla extract and ½ cup of the tea.  Return to low heat and let the mixture regain its bubbling.  Start the timer again and simmer for 10 more minutes. Test syrup with a spoon to the “thread” stage (a spoon of syrup slowly poured back into the pot will make a “thread” as the last drops of syrup are poured). Syrup will become much thicker as it cools!

Remove from the heat and stir in the Black Walnuts. Let the syrup cool in the pan.  After it is completely cool, adjust the thickness of the sauce to your preference with the remaining tea.  Store in a glass jar in the refrigerator for up to a month.

Bring sauce to room temperature (or warmer) before serving.

Directions

Ingredients

  • 1 cup fancy large Black Walnuts pieces
  • 1/2 cup corn syrup
  • 1 cup maple syrup
  • 2 teaspoon pure vanilla extract
  • 2 Earl Grey tea bags

Directions

  1. Place 2 tea bags in a glass measuring cup. Cover with 3/4 cup of BOILING water and allow to
    steep for 10 minutes. Remove the tea bags and reserve the tea.
  2. In a heavy-bottomed pan, heat the corn syrup and maple syrup, stirring until it begins to bubble
    gently in the middle with larger bubbles around the outside. Start a timer and reduce the syrup
    for about 10 minutes, lowering the heat slightly whenever the bubbles get smaller and more
    active.
  3. Remove from the heat, and CAREFULLY stir in the vanilla extract and ½ cup of the tea. Return
    to low heat and let the mixture regain its bubbling. Start the timer again and simmer for 10
    more minutes. Test syrup with a spoon to the “thread” stage (a spoon of syrup slowly poured
    back into the pot will make a “thread” as the last drops of syrup are poured). Syrup will become
    much thicker as it cools.
  4. Remove from the heat and stir in the Black Walnuts. Let the syrup cool in the pan. After it is
    completely cool, adjust the thickness of the sauce to your preference with the remaining tea.
    Store in a glass jar in the refrigerator for up to a month.
  5. Bring sauce to room temperature (or warmer) before serving. Traditionally served as a topping on ice cream or cheesecake, Wet Black Walnuts are also delicious on cinnamon rolls, pancakes and waffles!
Recipe Video

Wet Black Walnut Topping

Watch the video

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