Walnuts in syrup, also called "wet nuts," are easy enough to make at home if you want to save a trip to the store. Start your day by spooning the wet walnuts over oatmeal or finish your day with this nutty treat as an ice cream topping. Instead of making a small batch for a single use, make a large batch and keep the leftovers in the refrigerator for up to a month.
Remove the walnuts from the shells, if applicable, and chop them into smaller pieces. Roast the walnuts on a baking sheet at 350 degrees Fahrenheit for about 10 minutes if you want a roasted walnut flavor for the walnuts and syrup.
Add maple syrup and light corn syrup to a wide, heavy-bottomed saucepan. Use a total of 1 to 1 1/2 cups of syrup for every 1 cup of walnuts in the batch, using equal parts corn syrup and maple syrup to form the total.
Stir salt and vanilla extract into the syrup mixture for flavor, if desired. While you should add these ingredients to taste, start with about 1 pinch of salt and 1 teaspoon of vanilla for every 1 cup of walnuts.
Bring the syrup mixture to a boil over medium heat. Reduce the heat to low.
Stir the walnuts into the simmering syrup mixture until thoroughly coated with syrup. Simmer the walnuts and syrup for about 3 minutes, stirring frequently, until thickened slightly.
Serve the walnuts and syrup warm. Allow any leftovers to cool, pour it into glass jars, and store it for 1 month.
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A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.