Number Of Ingredients 8
Steps:
- Preheat the oven to 350°. Spread the walnuts, pecans and hazelnuts on a rimmed baking sheet and bake for 10 minutes, until toasted. Let cool, then coarsely chop. In a medium saucepan, combine the 3 syrups with the sugar, vanilla bean seeds and 1/2 cup of water. Bring to a boil over high heat, then reduce the heat to moderate and simmer until thickened, 8 minutes. Remove from the heat and stir in the chopped nuts. Let cool completely, then transfer to a container and refrigerate. Serve at room temperature. MAKE AHEAD The mixed nut topping can be refrigerated for up to 2 weeks.
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