Walnut Topping Recipes

Steps:

• In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

Steps:

• Mix all but walnuts in saucepan.
• Bring to a boil; cook for 5 minutes, stirring.
• Remove from heat, discard cloves.
• Stir in walnuts.
• Cool.

Steps:

• Combine the sugar, corn syrup and water in a large, heavy saucepan and place over medium heat.
• Stir until the sugar dissolves and the syrup is clear.
• Boil for 2 minutes without stirring.
• Add the walnuts, bring back to a boil, and cook for 2 minutes, stirring constantly.
• Remove from heat and allow to cool.
• Serve and store at room temperature.
• Stir well before using.
• Variations: Fall Walnut Topping: Add 1/4 cup raisins and 1/4 cup chopped dried figs along with the nuts.
• Process with the recipe as indicated.
• Walnut Whiskey Topping: Add 1/4 cup whiskey to the finished topping.

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
• Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
• For filling:
• Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

Steps:

• Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup broken walnut pieces on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Mix in a small bowl with 1/4 cup pure maple syrup.