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Roasted Strawberry Sundaes with Candied Walnuts

Roasted Strawberry Sundaes with Candied Walnuts
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Author: Kimberly | Just Add Sprinkles

Ingredients

For the strawberries:

  • 1 lb. fresh strawberries rinsed and cut into smaller pieces
  • 1/2 tablespoon sugar
  • 1/2 tablespoon vanilla extract or vanilla bean paste

For the walnuts:

  • 1 cup chopped walnuts
  • 4 tablespoons butter can use salted or unsalted
  • 1/3 cup sugar
  • Vanilla bean ice cream

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • Rinse and cut the strawberries into smaller pieces. Place them in a bowl and sprinkle sugar over the top of the strawberries and add the vanilla extract. Toss the strawberries to evenly coat them. Let the strawberries set for 10 minutes. Spread strawberries onto the baking sheet and bake in the oven for 15 to 20 minutes. Remove from oven and allow them to cool.
  • While the strawberries are in the oven, line a small baking sheet with parchment paper and set aside.   Heat a large skillet over low-medium heat. Add in the butter and let it melt completely. Add the sugar to the melted butter and mix the two ingredients together to combine. Add in the walnuts, tossing them in them butter/sugar mixture until evenly coated. Allow the walnuts to cook for 5 to 10 minutes, tossing consistently so they don't stick to the pan. Remove from the heat and lay them out on the baking sheet to cool and dry, for about 10 minutes.
  • Once the strawberries and walnuts have cooled, you can assemble your sundaes. Scoop out ice cream into bowls and layer the strawberries and walnuts to your preference.

Notes

* the roasted strawberries and walnut can easily be done the day before. Prepare according to instructions and just store each of them separately, in an airtight container. Keep roasted strawberries in the refrigerator and then when your ready to serve them you can either reheat them in the microwave for about 30 seconds or enjoy them cold. Candied walnuts should be stored in an airtight container at room temperature.