With a couple of days of rain and very little on the calendar, I finished cracking and shelling all the 2025 walnuts and used them in the usual recipes I make and tested a new one: Salted caramel walnut sauce, an ice cream topping. Actually I made it wrong the first time (smaller jars on the left) by using white sugar. So I made another batch using brown sugar (jar on the right).
Candied walnuts on the plate. Mexican mocha walnuts and Maple walnut cookies.
