2 kg of frozen walnuts
1/3 cup unsalted butter, at room temperature (60 g)
1 small onion, finely chopped (50 g)
1/3 cup cornstarch (30 g)
4 cups milk (960 ml)
1 tablespoon ground cinnamon (cinnamon)
1/2 teaspoon grated lime zest
2 cups chopped walnuts (200 g)
Half of the nuts (for garnishing)
2 kg of frozen walnuts
1/3 cup unsalted butter, at room temperature (60 g)
1 small onion, finely chopped (50 g)
1/3 cup cornstarch (30 g)
4 cups milk (960 ml)
1 tablespoon ground cinnamon (cinnamon)
1/2 teaspoon grated lime zest
2 cups chopped walnuts (200 g)
Half of the nuts (for garnishing)
The night before, place the walnuts in the refrigerator to thaw
The next day, soak them in water for 1 hour
Drain the walnuts
Cut the walnuts into 10 cm pieces and reserve them in a large bowl
Preheat the oven to 180°C (medium)
In a large skillet, melt the butter over low heat until it starts to brown
Add the chopped onion and cook until it starts to caramelize
In a separate bowl, whisk together the cornstarch and milk until smooth
Add the ground cinnamon, grated lime zest, and chopped walnuts
Cook, stirring constantly, until the mixture thickens and comes to a boil
Pour over the walnuts and bake in the preheated oven for about 10 minutes or until it starts to fall apart when pierced with a fork
Garnish with half of the nuts and serve
Calorie count: 354 per serving
