Brown Sugar Syrup With Walnuts Receita

Elevate your pancake game with this irresistible brown sugar syrup, studded with crunchy walnuts! This easy-to-make recipe takes just 15 minutes and results in a rich, flavorful syrup that's perfect for breakfast or brunch. Get ready for pancake perfection! (6 points)

Preparo 5 min
Cozimento 15 min
Calorias 1078.3 kcal
Proteína 0g
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Brown Sugar Syrup With Walnuts 73

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Brown Sugar Syrup With Walnuts

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Como fazer Brown Sugar Syrup With Walnuts

  1. In a medium saucepan, combine 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1/4 cup light corn syrup, and 1/2 cup water.
  2. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugars.
  3. Reduce heat to low and simmer for 10-12 minutes, or until the syrup has thickened slightly and coats the back of a spoon. Stir occasionally to prevent sticking.
  4. Remove from heat and stir in 2 tablespoons (1/4 stick) of unsalted butter and 1/2 cup chopped walnuts.
  5. Allow the syrup to cool slightly before serving. The syrup will thicken further as it cools.
  6. Drizzle generously over your favorite pancakes, waffles, or even ice cream!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

871g

Fat

54g

Carbs

80g

Perguntas frequentes

Quanto tempo leva para fazer Brown Sugar Syrup With Walnuts?

Brown Sugar Syrup With Walnuts leva cerca de 20 minutos do início ao fim — aproximadamente 5 minutos de preparo e 15 minutos de cozimento.

Quantas calorias tem Brown Sugar Syrup With Walnuts?

Brown Sugar Syrup With Walnuts tem aproximadamente 1078.3 calorias por porção, com cerca de 0 g de proteína, 80 g de carboidratos e 26 g de gordura.

De quais ingredientes preciso para Brown Sugar Syrup With Walnuts?

Os principais ingredientes de Brown Sugar Syrup With Walnuts são Brown Sugar, Granulated Sugar, Light Corn Syrup, Water, Unsalted Butter, Walnuts. Veja a lista completa com as medidas acima.

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