(by Nancy E. Gertz)
(adapted from La Casa de Sweets)
1 c. honey (or corn syrup)
1/4 c. maple syrup
2 t. vanilla extract
1 T. lemon juice
1 T. brown sugar
pinch of ground ginger
pinch of ground cinnamon
2 c. chopped walnuts
Whisk all ingredients except the walnuts in a medium saucepan until combined.
Bring to a boil over medium-high heat.
Once the syrup reaches a boil, stir in the walnuts, and cook for 4 minutes, stirring occasionally.
Cool slightly, then transfer to a glass container.
Refrigerate overnight.
Serve over ice cream.
(Read My Wings for Mom's Sweets, the story that accompanies this recipe.)
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