Makes 2 cups


  • 1 1/2 cups walnuts
  • 1/2 cup dark corn syrup
  • 3/4 cup maple syrup
  • 1/3 cup whiskey
  • Dash of coarse sea salt


    Arrange an oven rack in the center of the oven. Preheat oven to 275° F.

    Scatter the walnuts on a baking sheet. Toast in the oven for 2 minutes. Toss and bake for another 2 minutes, or until they have just begun to brown. (Burnt walnuts taste very bitter, so it's better to err on the conservative side.) Remove the walnuts from the oven and let cool for 5 minutes. Roughly chop the walnuts (save that dusty powder) and set aside.

    Heat the corn syrup and maple syrup in a medium saucepan over medium-low heat. Stir to combine, bring to a simmer and simmer for about 8 minutes, stirring frequently. Add the whiskey.

    The mixture will foam up for a spell, but keep stirring. Add the sea salt and stir to combine. Allow the mixture to simmer for another 5 to 8 minutes, until it coats the back of a spoon.

    Remove from the heat and stir in the walnuts, including that powder. Allow to cool slightly—the mixture will be very hot!

    Spoon the warm, wet walnuts over your favorite ice cream and dig in! Store any leftovers in the refrigerator in an airtight container for up to 2 weeks; reheat before serving.

    Reprinted from Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream (Clarkson Potter) by Bryan Petroff and Douglas Quint. Photographs by Donny Tsang.

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