Digging into these wet nuts is like getting the best part of the ooey-gooey pecan pie: The rich brown butter brings out the nuttiness of the pecans and walnuts, and tangy orange juice helps balance the sweet filling. Serve them over ice cream, with chocolate mousse, or with our Build-Your-Own Thanksgiving Pie Bar.
Recipe information
Total Time
30 minutes
Yield
Makes about 4 cups
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Toast pecans and walnuts on a rimmed baking sheet, tossing once, until fragrant and lightly browned, about 10 minutes.
Step 2
Meanwhile, melt butter in a medium saucepan over medium heat. Cook, swirling pan occasionally and scraping bottom with a wooden spoon, until butter turns caramel-brown and smells nutty, about 5 minutes.
Step 3
Add corn syrup, maple syrup, orange zest and juice, vanilla, and salt, whisk to combine, and bring to a simmer. Add pecans and walnuts and continue to simmer until liquid is thickened and coats the back of a spoon, about 5 minutes. Transfer to a serving bowl and serve warm or cool.
Do Ahead
Step 4
Nuts can be made 5 days ahead; store in an airtight container and chill. Rewarm in a microwave for 45 seconds on high or in a saucepan over medium heat.
Recipe notes
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