Wet Black Walnuts
Like the wet walnuts you get at your summer soft-serve ice cream place, a pint of this sweet condiment kept in your home fridge will find many uses. Try them on plain Greek yogurt with fresh bananas for breakfast. Black walnuts have a distinct, particular flavor — somewhere between menthol and mold! That intensity is softened to simply pleasant and intriguing by vanilla, maple syrup and strong Earl Grey tea.
- Serves: 1 person
- 1 ½cups shelled black walnuts
- 1cup corn syrup
- 2cups maple syrup
- 2tablespoons pure vanilla extract
- ½cup very strong brewed Earl Grey tea
Step 1Toast walnuts on a baking sheet until fragrant and taking on some color. When they are cool enough to handle, chop walnuts roughly, and season to taste with kosher salt.
Step 2In a heavy-bottomed, stainless-steel saucepot, combine the corn syrup and maple syrup. Over medium heat, warm the syrups, then increase heat slightly until frothy and bubbling, like large soap bubbles, taking care that it doesn’t boil over. Lower the heat back to medium, and let the mixture slowly simmer, reducing slightly, about 12 minutes.
Step 3Carefully stir in the vanilla extract and the tea, and let the mixture cook for another 10 minutes.
Step 4Remove from the heat, and stir in walnuts.