It was so good I had to recreate it, but into a Butterscotch Banana Pudding Pie with Toffee Walnuts. I can't wait to share the rest of the recipe with you later in the week. Toffee Walnuts are delicious on their own, as a garnish to a salad, or to add a little crunch to your favorite dessert. The possibilities are endless.
Toffee Walnuts also make a great addition to the holiday candy trays or served with cheese.
In a medium-small sized sauce pan stir together 1 1/2 cups Walnuts, 1/4 cup Brown Sugar, 1/4 cup Granulated Sugar, and 1 tablespoon Water, until well combined. Add 2 tablespoons Butter.
Attach a candy thermometer, and cook over medium heat stirring constantly. Cook until mixture reaches 285-290 degrees, being careful not to burn.
Tip: If you don't have a candy thermometer you can cook the mixture until deep caramel colored and thicken. It will stick to the nuts but you will have to be careful not to burn the mixture.
Remove from heat and whisk 1/2 teaspoon Pure Vanilla Extract.
The butter might slightly separate continue to whisk or stir until well combined.
Quickly distribute Toffee Walnuts onto a parchment or Silpat lined baking sheet. Working quickly use 2 forks to separate walnuts so they aren't stuck together. Allow to cool until hardened.
Store Toffee Walnuts in an airtight container until ready to enjoy.