Where I live we are fond of wet nuts and all of the jokes that go with them.
1ā2 cup light corn syrup
1ā2 cup maple syrup
1 tsp. vanilla extract
Pinch of salt
1 cup roughly chopped, lightly toasted walnuts or pecans
Place light corn syrup, maple syrup, vanilla extract, and salt in a microwave-safe container, heat on high until it boils, stir in walnuts and serve. Leftovers can be kept in the refrigerator for up to 1 month.
Sometimes I stir in a tablespoon of cold butter.
Serve warm over vanilla ice cream or Sara Lee poundcake for a quick dessert.
These days I compromise and make a low carb version using SF maple-flavored pancake syrup instead of the corn syrup and maple syrup.