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Ingredientes
- 3 Tbsp. apple cider
- 1/2 c. sugar
- 1/2 c. walnut pcs
- 1 quart apple cider
- 4 scoop vanilla or possibly dulce con leche ice cream or possibly caramel Apple Cider Sauce Candied Walnuts
Direcciones
- For the Candied Walnuts: Place cider in small, heavy saucepan. Add in sugar. Use your finger to stir sugar into cider. Heat over medium-high heat till boiling and sugar dissolves, stirring 1 to 2 times. Cook, without stirring, till dark amber (like an old penny), about 4 to 5 min. If syrup colors unevenly, gently swirl pan to mix. Remove from heat. Stir in walnuts.
- Use fork to lift nuts out of syrup and place on baking sheet lined with buttered parchment paper or possibly foil. If syrup becomes too thick or possibly hard to transfer nuts as indicated, gently reheat syrup over low heat till nuts can be removed easily. Repeat this process as needed. Cold completely. Place in airtight tin and freeze till serving time. (Can be frzn up to 1 month.)
- For the Apple Cider Sauce: Heat cider in large skillet over high heat till boiling. Cook, uncovered, till reduced to 1/2 c., about 20 min. Cold completely; chill overnight and up to 1 week. Let come to room temperature before using.
- To Assemble: Place scoops of ice cream in small sundae dishes. Spoon sauce over, dividing proportionately. Sprinkle with candied walnuts. Serve immediately.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 39 | 15% |
| Total Fat 4.63g | 6% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 292mg | 8% |
| Total Carbs 55.23g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 50.13g | 33% |
| Protein 1.26g | 2% |
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