Wet Walnuts

For the perfect ice cream or frozen yogurt topping, give our recipe for Wet Walnuts a try. To make it, walnut pieces are first baked in the oven until lightly browned and toasty smelling. They’re then stirred together with pure maple syrup and light corn syrup, which lend them their "wetness" and create a lovely syrup that’s made for drizzling.

Beyond frozen desserts, you can use these wet walnuts to top pancakes or french toast, oatmeal or overnight oats, or plain or flavored yogurt. They'd also make a delicious addition to baked brie. Besides adding sweetness and crunch, you’re also benefiting from the rich antioxidants and omega-3s present in the nuts.

The Right Way to Store Nuts

Whether you're buying nuts for this recipe or any other use, proper storage is key to their staying fresh. While you may be tempted to store them in a jar on the counter, they're best stored in a dark, cool environment like your pantry, or even your refrigerator or freezer (stored in an airtight container to prevent freezer burn). That's because of their high fat content, which can cause the nuts to go rancid if they're stored at room temperature for too long. Proper storage is especially important for higher-fat nuts like walnuts and pecans.

How to Tell if Nuts Have Gone Rancid

If you've been storing nuts at room temperature for a while, give them an inspection before proceeding with your recipe: Nuts that have gone rancid will have an unpleasant smell and will taste sour or bitter. A soft or squishy texture is also a sign that they're past their prime.