Apple Cider Ice Cream Sundaes With Candied Walnuts

Recipe Ingredients

		Candied Walnuts
3 tablespoons	45ml	Apple cider
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Walnut pieces
		Apple Cider Sauce
1 cup	237ml	Apple cider
		Assembly
4 tablespoons	60ml	Vanilla or dulce con leche ice cream - or caramel
		Apple Cider Sauce
		Candied Walnuts

Recipe Instructions

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.

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.)

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.

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

Source:
"The Los Angeles Times, 12-27-2000"

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