Wet Black Walnuts

Name: Wet Black Walnuts
Total time: 30 min
Yield: Makes 1 quart
Ingredients: 1 1/2 cups shelled black walnuts; 1 cup corn syrup; 2 cups maple syrup; 2 tablespoons pure vanilla extract; 1/2 cup very strong brewed Earl Grey tea

By Gabrielle Hamilton

Total Time: 30 minutes
Rating: 4(51)
Comments: Read comments

Like the wet walnuts you get at your summer soft-serve ice cream place, a pint of this sweet condiment kept in your home fridge will find many uses. Try them on plain Greek yogurt with fresh bananas for breakfast. Black walnuts have a distinct, particular flavor — somewhere between menthol and mold! That intensity is softened to simply pleasant and intriguing by vanilla, maple syrup and strong Earl Grey tea.

Featured in: Feast in New York City

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Ingredients

Yield:Makes 1 quart

1½cups shelled black walnuts
1cup corn syrup
2cups maple syrup
2tablespoons pure vanilla extract
½cup very strong brewed Earl Grey tea

Ingredient Substitution Guide

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Preparation

Step 1
Toast walnuts on a baking sheet until fragrant and taking on some color. When they are cool enough to handle, chop walnuts roughly, and season to taste with kosher salt.
Step 2
In a heavy-bottomed, stainless-steel saucepot, combine the corn syrup and maple syrup. Over medium heat, warm the syrups, then increase heat slightly until frothy and bubbling, like large soap bubbles, taking care that it doesn’t boil over. Lower the heat back to medium, and let the mixture slowly simmer, reducing slightly, about 12 minutes.
Step 3
Carefully stir in the vanilla extract and the tea, and let the mixture cook for another 10 minutes.
Step 4
Remove from the heat, and stir in walnuts.