Walnut Sauce
- ½ cup light corn syrup
- ½ cup maple syrup
- 1 cup (113 grams) coarsely chopped walnuts
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon vanilla extract
- In a small saucepan, bring corn syrup and maple syrup to a boil. Remove from heat; stir in walnuts, butter, and vanilla.
Recipe by Bake from Scratch at https://bakefromscratch.com/chai-butternut-squash-bundt-cake/
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