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Make this for our Three-Nut Torte.

Martha Stewart Living, December 2002

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Yield:
Makes about 1 1/8 cups
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Ingredients

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Directions

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  • In a small saucepan set over medium heat, bring sugar and the water to a boil, swirling to dissolve sugar. Remove from heat; cover, and let cool completely. Stir in liqueur. Use immediately, or transfer to an airtight container and store in the refrigerator up to 2 weeks.

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