• 4servings
  • 510calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsSilicon, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Apple cider

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 1/2 cup 118ml Walnut pieces

  4. 1 cup 237ml Apple cider

  5. Assembly

  6. 4 tablespoons 60ml Vanilla or dulce con leche ice cream - or caramel

  7. Apple Cider Sauce

  8. Candied Walnuts

Instructions Jump to Ingredients ↑

  1. For the Candied Walnuts: Place cider in small, heavy saucepan. Add sugar. Use your finger to stir sugar into cider. Heat over medium-high heat until boiling and sugar dissolves, stirring 1 to 2 times. Cook, without stirring, until dark amber (like an old penny), about 4 to 5 minutes. If syrup colors unevenly, gently swirl pan to mix. Remove from heat. Stir in walnuts.

  2. Use fork to lift nuts out of syrup and place on baking sheet lined with buttered parchment paper or foil. If syrup becomes too thick or hard to transfer nuts as indicated, gently reheat syrup over low heat until nuts can be removed easily. Repeat this process as needed. Cool completely. Place in airtight tin and freeze until serving time. (Can be frozen up to 1 month.)

  3. For the Apple Cider Sauce: Heat cider in large skillet over high heat until boiling. Cook, uncovered, until reduced to 1/2 cup, about 20 minutes. Cool completely; refrigerate overnight and up to 1 week. Let come to room temperature before using.

  4. To Assemble: Place scoops of ice cream in small sundae dishes. Spoon sauce over, dividing evenly. Sprinkle with candied walnuts. Serve immediately.


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