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Wet Walnuts

  • yield: Makes 1 cup
Photography: Anna Williams


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

Cook's Note

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


  1. Step 1

    Preheat oven to 350 degrees. Place walnuts in a single layer on a rimmed baking sheet; 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.

Martha Stewart Living, July/August 1999