pithpath (@pithpath)

usually i consider Earl Grey (bergamont) an abomination to tea. Ha! But in this recipe "wet Black Walnuts" it's perfect. I deviate from the recipe by not using any corn syrup and add a little butter early on. also a pinch of cinnamon and nutmeg. Turns out awesome To avoid the link: Ingredients 1 ½ cups shelled black walnuts 1 cup corn syrup 2 cups maple syrup 2 tablespoons pure vanilla extract ½ cup very strong brewed Earl Grey tea Nutritional Information Preparation 1 Toast walnuts on a baking sheet until fragrant and taking on some color. When they are cool enough to handle, chop walnuts roughly, and season to taste with kosher salt. 2 In a heavy-bottomed, stainless-steel saucepot, combine the corn syrup and maple syrup. Over medium heat, warm the syrups, then increase heat slightly until frothy and bubbling, like large soap bubbles, taking care that it doesn’t boil over. Lower the heat back to medium, and let the mixture slowly simmer, reducing slightly, about 12 minutes. 3 Carefully stir in the vanilla extract and the tea, and let the mixture cook for another 10 minutes. 4 Remove from the heat, and stir in walnuts. https://cooking.nytimes.com/recipes/1018441-wet-black-walnuts