Coated in a deliciously sweet and buttery brown sugar syrup, these walnuts in syrup are just waiting to top your next old-fashioned ice cream sundae.
If you’ve ever had an old-fashioned ice cream sundae, chances are you’ve experienced these decadent walnuts in brown sugar syrup. One of our local spots still serves a decadent nut sundae that includes a big scoop of old-fashioned vanilla ice cream topped with a generous helping of walnuts in syrup. It is absolutely delicious. My mother was over the moon when a friend gave her this recipe because they’ve always been her favorite part of getting ice cream.
So, what do you need to make my walnuts in syrup recipe? Chopped walnuts, of course, brown sugar, light corn syrup, milk, butter, and vanilla. They really couldn’t be easier to make either. All you’re going to do is bring the syrup to a boil, remove it from the heat, and then stir in the vanilla and walnuts. That’s all there is to it! They’ll be ready for your homemade ice cream sundae in a flash, which will make everyone happy.
Also known as wet walnuts, walnut syrup, or simply walnut topping, they are easy to make and keep in your fridge all summer long. Simple, old-fashioned treats are the call for the day!
- Chopped walnuts (or chopped pecans)
- Brown sugar (dark or light brown sugar works)
- Light corn syrup
- Milk (whatever milk you have on hand)
- Salted or unsalted butter
- Vanilla extract
How to Make Walnuts in Syrup
Place brown sugar, syrup, butter, and milk into a large saucepot over medium heat.
Bring just to a boil while stirring constantly.
Allow to boil for five minutes, still stirring, then remove from heat.
Stir in vanilla and walnuts and then allow them to cool.
Once cooled, transfer to a mason jar or the container of your choice and store them in the fridge.
They will be good for several weeks to a few months when stored properly in the fridge.
Walnuts in syrup are amazing when served on top of all sorts of treats!
Try them on a cake, cheesecake, yogurt, or whatever else you can come up with.
But make sure you have them on a dish of your favorite vanilla ice cream! Enjoy!
As mentioned, when stored in an airtight container in the fridge, your walnuts will last for a month or two (funny how mine seem to disappear so much sooner though…).
- For extra flavor, toast the walnuts for a few minutes in the oven or air fryer before adding them to the syrup.
- Another way to make them extra tasty is to include 1/2 teaspoon of your favorite dried spice, whether that’s pumpkin pie spice, apple pie spice, ground ginger, or ground cinnamon.
- For a kick, add a pinch of cayenne pepper.
- Adapt this recipe and use any nut you like, including chopped pecans, almonds, hazelnuts, or even a mixed nut syrup. How delicious does that sound?
What’s the difference between walnuts in syrup and pecan pralines?
The main difference between walnuts in syrup and pecan pralines is that the walnuts are always served in syrup. Pralines are typically served as individual pieces.
What can you use besides corn syrup?
Walnut syrup is often made with maple syrup, but a rarer option is brown rice syrup.
Besides ice cream sundaes, how else can you serve walnuts in syrup?
Here are some other serving suggestions:
- Enjoy them with a slice of homemade pound cake, vanilla cake, or cheesecake.
- Serve them over yogurt, pancakes, waffles, or oatmeal for breakfast.
- Enjoy them with a decadent chocolate brownie in a mug.
By the way, take your ice cream sundae to the next level and swap vanilla ice cream for chocolate ice cream, and add some hot fudge sauce on top.
You may also be tempted by these recipes:
Dulce De Leche With Sweetened Condensed Milk
Deep Fried Ice Cream Milkshakes
- 2 cups walnuts or pecans, chopped
- 1 cup brown sugar
- 1 cup light corn syrup
- 3 tablespoons butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Place brown sugar, syrup, butter, and milk into a large saucepot over medium heat. Bring just to a boil while stirring constantly.1 cup brown sugar, 1 cup light corn syrup, 3 tablespoons butter, 1/2 cup milk
- Allow to boil for five minutes, still stirring, then remove from heat and stir in vanilla and nuts. Allow them to cool.2 cups walnuts or pecans, chopped, 1 teaspoon vanilla extract
- Once cooled, transfer to a mason jar or container of your choice and store in the fridge. Will be good for several weeks to a few months when stored properly in the fridge.
Definitely going to try this with pecans! Love your recipes…
Thank you so much. Hope you enjoy it and pecans are a great substitution, YUM!
These would be great Christmas presents!
Yum. Running out to get vanilla ice cream to go with this!
Sounds good! I’d make this with pecans.
I made it today to top vanilla bean ice cream and it was fantastic. I’m ordering some dark chocolate sprinkles for even more yumminess. Thanks for the recipe!
Thanks Judy! This is one of those recipes I can’t make a lot or I will eat it all in a day!! Am sure glad you liked it and I love the idea of the syrup and the chocolate sprinkles. You go girl!
These came out more like caramel than a sauce. Very thick and sticky like caramel. Not liquid at all
Hi Rita, I didn’t have the same experience as you when I made it. Yours may have needed a little more corn syrup or some added water to thin it out a bit. If you make it again, keep those suggestions in mind.
I have a HUGE craving for ice cream at the moment and this is the perfect way to snazz my bowl of ice cream up to another level. Brilliant idea and defo going o be doing this for myself.