Apple Cider Ice Cream Sundaes With Candied Walnuts

Directions

1. For the Candied Walnuts: Place cider in small, heavy saucepan. Add in sugar. Use your finger to stir sugar into cider. Heat over medium-high heat till boiling and sugar dissolves, stirring 1 to 2 times. Cook, without stirring, till dark amber (like an old penny), about 4 to 5 min. If syrup colors unevenly, gently swirl pan to mix. Remove from heat. Stir in walnuts.
2. Use fork to lift nuts out of syrup and place on baking sheet lined with buttered parchment paper or possibly foil. If syrup becomes too thick or possibly hard to transfer nuts as indicated, gently reheat syrup over low heat till nuts can be removed easily. Repeat this process as needed. Cold completely. Place in airtight tin and freeze till serving time. (Can be frzn up to 1 month.)
3. For the Apple Cider Sauce: Heat cider in large skillet over high heat till boiling. Cook, uncovered, till reduced to 1/2 c., about 20 min. Cold completely; chill overnight and up to 1 week. Let come to room temperature before using.
4. To Assemble: Place scoops of ice cream in small sundae dishes. Spoon sauce over, dividing proportionately. Sprinkle with candied walnuts. Serve immediately.
5. This recipe yields 4 servings.
6. NOTES :