Does anybody have Wet Nuts in LA?
- Creamfinger Dec 6, 2002 04:33 AM
I know that I'll probably have to endure at least a few adolescent responses, but what can you do?
On the East coast a common topping for ice cream is called "wet nuts". It's basically walnuts in a honey like syrup. They're available at nearly every Baskin Robbins, Hagen daz, etc.. Also in every supermarket. I've been looking, but I can't find anything of the sort out here.
Any suggestions (other than to make them myself)?
Taking your inquiry somewhat seriously, I checked the Baskin Robins site. No help. Looking around, I found the following on the Blue Diamond site, I think.
Green almonds - While it is important to get the crop down, dried quickly and picked up as soon as possible for maximum sanitation, one must avoid harvesting green almonds. For all practical purposes: Green almonds are WET almonds! And wet almonds cause some significant problems. First, they create problems during hulling and cause an overall decline in quality of the delivery; its difficult to separate large green portions of hull from meats. Second, green nuts lend themselves to the embedded shell problem; small chips of shell in the meats create serious problems for food manufacturers who add almonds to their food products. Third, wet nuts can provide a live habitat for certain diseases such as salmonella.
When you couple this with the fact that botulism has been found from time to time in honey, well....
Found a recipe for them.
1 cup white corn syrup
1 cup brown sugar
3 tbsp of margarine (works better than butter)
1/2 cup mil
1 tsp vanilla extract
Boil 5 minutes and take off stove. Add favorite nuts.
I miss them too-especially on the sundaes at Seashell Ice Cream in Wildwood, NJ. I actually found a jar in the ice cream topping section about a year ago at Ralphs (it was in a teeny tiny jar), but I can't remember the name of the company and I never saw it again after that one time. If I crave it I make my own- very simple, but just not the same.