Saturday, May 14, 2011

Maple Walnuts

When I was a kid, maple walnut was one of the few flavors of ice cream offered at the local soda fountain. My world of "gourmet ice cream" was Howard Johnson's, which by that time offered a whopping 28 flavors, allegedly causing Mr. Johnson to remark, "I though I had every flavor in the world." Although I like and use maple syrup in many recipes,  I had not thought about maple walnuts for years until they wound up on my plate during a recent lunch out. They were an excellent compliment to the pears and blue cheese and would make an excellent topping/filling for many things - ice cream only one of them.  Stay tuned.

Makes 1/2 c; recipe is easily doubled.

Using the smooth side of a meat tenderizer or other heavy utensil, crush

1/2 c walnuts

Place the nuts in a frying pan large enough so the nuts are in a single layer and roast over medium heat until the nuts start to brown, about 4 minutes. Remove from the heat and immediately stir in:

1 T maple syrup

Return to heat and cook, stirring constantly about 1 more minute until all the nuts are coated with the syrup.

Place the nuts on plate to cool.   Do not put nuts in a storage container until they are completely cooled.

At left: non-fat coffee frozen yogurt with walnuts. As a kid I remember having maple walnut ice cream topped with warm maple syrup.  Why not ice cream/frozen yogurt topped with maple walnuts and warm maple syrup?

These walnuts are also good as a topping for Bitter Greens with Mustard Maple Dressing.

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