Nutrition is approximate.
Equipment
- Two saucepans
- spatula
- whisk
- six shallow bowls
Before you begin
Use the listed metric weight for flour, grains and meat for consistent results. Ingredient weights are raw or dry unless stated otherwise. US measures and metric quantities are both listed; rounded equivalents are approximate.
Prep 10 min · Cook 30 min · Waiting 10 min
Allow about 50 minutes: 10 minutes preparation, 30 minutes cooking and 10 minutes resting, rising, chilling, cooling or marinating. The recipe lists Prep 10 min; Cook 25-30 min; Cool 10 min. Where a range is given, this total uses its upper end; ingredients, equipment and dough temperature can change the time.
Ingredients
- All-purpose flour — 60 g / 2.12 oz
- Unsalted butter — 60 g / 2.12 oz
- White sugar — 150 g / 5.29 oz
- Water — 500 ml / 16.91 US fl oz
- Fine salt — 0.5 g / 0.02 oz
- Walnuts, chopped, to finish — 30 g / 1.06 oz
Step-by-step method
- Prepare warm syrup
Put sugar, water and salt in a saucepan. Stir over medium heat until dissolved, then simmer 2 minutes. Remove from heat and keep warm. Use a roomy second pan because adding liquid to the flour mixture releases steam. - Melt butter gently
Melt butter in a 24 cm / 9.5 in heavy pan over medium-low heat. Add flour and stir with a silicone spatula until a smooth paste forms. Break up dry pockets against the pan base. - Toast to a nutty color
Cook 10-15 minutes, stirring continuously across the corners and base, until the paste becomes golden tan with a toasted aroma. Lower heat if dark spots appear. Do not aim for smoke or a burnt smell; scorched flour cannot be rescued with sugar. - Add syrup cautiously
Take the pan off heat. Add warm syrup in six to eight small additions, stirring each smooth before adding more. Stand back from steam and splashes. If lumps persist, use a whisk carefully before returning the pan to heat. - Simmer to a spoonable texture
Cook over low heat for 6-10 minutes, stirring often, until glossy and thick enough that a spatula leaves a brief trail. It should pour slowly into a shallow dish, not set like dough. It thickens further as it cools. - Portion and finish
Rest 10 minutes until warm rather than scalding. Divide into six shallow bowls and scatter 5 g / 0.18 oz walnuts over each. Serve with a spoon; no bread or additional nuts are included in the serving calculation.
Cook’s notes
For a nut-free variation omit walnuts and use clean equipment; nutrition changes. Clarified butter can replace butter, making the mixture richer. Adding syrup all at once causes lumps and hot splashes.
Storage & reheating
- Refrigerate within 2 hours in a covered container and use within 3 days. Rewarm gently with a little water, stirring until 74 C / 165 F, then cool to a comfortable serving temperature. Texture changes after freezing.
Allergens
Contains: wheat, milk, walnuts. Check packaged ingredients.
Approximate nutrition
Per serving: 238 kcal · Protein 2 g · Carbohydrates 33 g · Fat 11 g.
Approximate nutrition per serving, divided into 6 portions, for the measured recipe as written. Ingredient brands, edible yields, cooking losses and retained oil vary. Optional accompaniments and substitutions are excluded. Includes the listed walnuts.
