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Ingredients

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Directions

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  • Line small baking sheet with aluminum foil. Coat foil with the 1/2 teaspoon butter.

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  • Heat together the 2 tablespoons butter, sugar and corn syrup in small saucepan, stirring, until melted, smooth and bubbly. Stir in walnuts. Increase heat to medium-high; cook 3 to 5 minutes, stirring constantly, until walnuts are fragrant and they stick together in a thick, syrupy mixture. Immediately pour walnut mixture onto prepared baking sheet, spreading quickly and as thinly as possible with metal spatula. Cool at least 10 minutes.

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  • Peel nuts away from the foil. Divide walnut mixture in half. Coarsely chop half the mixture; break other half into small pieces.

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  • In each of 8 parfait glasses or stemmed goblets, layer the following: pumpkin, ice cream, chopped nuts, pumpkin and ice cream. Sprinkle tops with the remaining small pieces of nuts. Serve. Makes 8 servings.

Nutrition Facts

322 calories; 18 g total fat; 7 g saturated fat; 38 mg cholesterol; 134 mg sodium. 39 g carbohydrates; 2 g fiber; 4 g protein;

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