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In small saucepan, melt butter over medium heat. Stir in walnuts; cook, stirring until walnuts are golden and fragrant, about 3 minutes. Stir in maple syrup and bring just to boil. Slowly stir in cream; cook for 3 minutes, stirring constantly. Remove from heat. Pour into jar. Store in refrigerator for up to 2 weeks.
Serve warm or cold. Stir well before serving.
Variation: Replace walnuts with pecans or toasted almonds.
source: foodlandontario
Ingredients
Directions
In small saucepan, melt butter over medium heat. Stir in walnuts; cook, stirring until walnuts are golden and fragrant, about 3 minutes. Stir in maple syrup and bring just to boil. Slowly stir in cream; cook for 3 minutes, stirring constantly. Remove from heat. Pour into jar. Store in refrigerator for up to 2 weeks.
Serve warm or cold. Stir well before serving.
Variation: Replace walnuts with pecans or toasted almonds.
source: foodlandontario