candied walnut wedge
Recipe type: dessert
  • 3½ tablespoons unsalted butter, plus more to butter pan
  • 1½ cups coarsely chopped walnuts
  • scant 2 cups walnut halves
  • 1 teaspoon vanilla extract
  • 3½ tablespoons brown sugar
  • 3½ tablespoons granulated sugar
  • 2½ tablespoons dark rum
  • 7½ tablespoons light corn syrup
  • 2 egg yolks
  • 2 eggs
  • orange zest, for garnish
  1. Preheat oven to 375 degrees F.
  2. Butter the bottom and sides of a 10-inch springform pan and line the bottom with parchment paper. Close the latch and place the pan on a large sheet of foil. Fold foil up around the sides of the pan to prevent filling from leaking out while walnut wedge bakes. Place the pan on a baking sheet.*
  3. Toss the chopped walnuts and walnut halves separately on a baking sheet, 6 to 8 minutes, until browned slightly and smell nutty.
  4. Place butter in a small saute pan. Add vanilla extract. Cook over medium heat, swirling the pan a few times, until the butter browns and smells nutty.
  5. In a stand mixer with a whisk attachment, beat sugars, rum, and corn syrup at medium speed 4 to 5 minutes. Add the warm brown butter, and mix another 2 to 3 minutes to incorporate. Add eggs and yolks and continue to mix at medium speed for another minute.
  6. Spread chopped walnuts in an even layer in the prepared pan. Place walnut halves in concentric circles over the chopped walnuts. Pour the filling evenly over the nuts, and bake 35 to 40 minutes on the middle shelf of your oven.
  7. Cool 30 minutes. Remove from pan and cut into wedges. Top of whipped cream and a couple of scrapes of orange zest.
* Lots of filling leaked. Don't forget the foil wrap step. Definitely a lower quality of life if you have to scrub that pan.
Recipe by story of a kitchen at