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Ingredients
- 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
Method
- 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 :
