I was going to call these “Walnuts Gone Wild” but took a less seamy route and decided on simply Wet Walnuts. You can draw your own conclusions. But there’s nothing indecent about these maple-glazed walnuts, except how good they taste.

　　

Ingredients

makes 1 1/2 cups (330 g)

　　1/2 cup plus 1 tablespoon (140 ml) dark amber maple syrup

　　1 1/2 cups (150 g) walnuts, toasted (see page 13) and very coarsely chopped

　　Big pinch of salt

　　

Step 1

Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the walnuts, then cook until the liquid comes to a full boil once again. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely. The nuts will still be wet and sticky when cooled.

　　

Mixing Them In

Step 2

Chop the Wet Walnuts coarsely and add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.

　　

Variation

Step 3

To make Wet Pecans, substitute toasted pecans for the walnuts.

　　

Storage

Step 4

Wet Walnuts can be stored for up to 1 day in an airtight container at room temperature, but they’ll lose a bit of their crispness overnight, so it’s best to prepare them shortly before using them.

　　The Perfect Scoop