top of page

Wet Walnuts

Updated: Mar 8, 2022

(by Nancy E. Gertz)

(adapted from La Casa de Sweets)


1 c. honey (or corn syrup)

1/4 c. maple syrup

2 t. vanilla extract

1 T. lemon juice

1 T. brown sugar

pinch of ground ginger

pinch of ground cinnamon

2 c. chopped walnuts


Whisk all ingredients except the walnuts in a medium saucepan until combined.

Bring to a boil over medium-high heat.

Once the syrup reaches a boil, stir in the walnuts, and cook for 4 minutes, stirring occasionally.

Cool slightly, then transfer to a glass container.

Refrigerate overnight.

Serve over ice cream.


(Read My Wings for Mom's Sweets, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Squash Soup

(by Paula Mirk) 1 medium butternut squash 2 - 3 T. olive oil 1 medium onion, peeled and chopped garlic, minced, to taste ground cinnamon, cloves, cumin, or allspice, to taste salt, to taste 1 apple or

 
 
 
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 

Comments

bottom of page