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No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.

Source: Martha Stewart Living, November 2003
Yield

Ingredients

Directions

Cook's Notes

To garnish pie with caramel walnuts, make another batch of caramel sauce from the start of step three up to the addition of creme fraiche. Using a fork, dip walnuts in the warm sauce, and immediately place the walnuts on top of the pie, decorating as desired.

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