New This Month

Wet Walnuts

These sweet, coated nuts go well with any frozen dessert.

  • Yield: Makes 1 cup

Photography: Anna Williams

Source: Martha Stewart Living, July/August 1999


  • 1 cup walnut pieces
  • 1/4 cup pure maple syrup
  • 1/4 cup light corn syrup


  1. Preheat oven to 350 degrees. Place walnut pieces in a baking pan in a single layer; toast until golden brown and fragrant, about 10 minutes. Remove pan from oven; set aside. Combine maple syrup, corn syrup, and walnuts in a bowl; stir until nuts are well coated. Serve.

Cook's Notes

The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.


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