Nutty Wedges with Brown Sugar Whipped Cream for #SundaySupper

by Renee on September 29, 2013

Nutty Wedges with Brown Sugar Whipped Cream | Magnolia Days

Texture brings interest to the plain and bland. A painting comes even more alive when you see the layers of paint on the canvas. It’s so different than a flat image of the same piece of art. Fabrics can feel soft or rough and add a special aesthetic to a room. Texture is a major factor with food. Smooth, chewy, flaky, sticky, foamy, and tender are a few of the textures we experience on any given day. And there is crunchy, oh so wonderful crunchy. One of my favorite crunch factors comes from nuts. Making a dessert to highlight crunchy meant one thing; nutty wedges with brown sugar whipped cream.

It’s all about the crunch! There are so many crunchy foods that come to mind. Chips, fried chicken, cookies, cereal, and raw veggies are just a few. However, my go-to food for adding crunch is nuts. You can use them in baking, salads, main dishes, and simply as a snack. Having a Sunday Supper “Crunchy Goodness” event called for a recipe I’ve been wanting to make for years. I found it long time ago in a Real Simple magazine. It only had pecans. I decided to mix it up and throw in some walnuts and almonds too.

Nutty Wedges with Brown Sugar Whipped Cream | Magnolia Days

How did the nutty wedges turn out? They magically disappeared rather quickly. Three were gone the first night. The container was empty soon afterwards. The nuts are baked with a sweet syrup which holds them together after baking. Serving the wedges with brown sugar whipped cream makes a delightful dessert. One note: make sure you line the bottom of your oven with foil to catch leaks. Spring-form pans don’t always seal tightly and keep in thin syrups.

What is your favorite crunchy food? Can you think of the last day you didn’t eat something with a crunch? I can’t. It’s a texture we enjoy at any time of the day. It’s worth celebrating and the Sunday Supper bloggers are excited to share their favorites too. Be sure to scroll down to find the recipes. It’s a whole lot of crunchy goodness!

PS. Take a look at some of my other recipes with a crunch: Christmas Crunchies, cream cheese and pimento stuffed celery, spiced pecans, and Asian slaw.

Nutty Wedges with Brown Sugar Whipped Cream

1 hour, 30 minutes

Makes 12 servings

Nutty Wedges with Brown Sugar Whipped Cream

    For the nutty wedges:
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup heavy whipping cream
  • 1 tablespoon dark rum (or vanilla extract)
  • Pinch of salt
  • 1 1/2 cups walnuts, roughly chopped
  • 1 1/2 cups pecans, roughly chopped
  • 1/2 cup blanched slivered almonds
  • For the brown sugar whipped cream:
  • 1 cup heavy whipping cream
  • 1/2 teaspoon dark rum (or vanilla extract)
  • 1 tablespoon brown sugar
For the nutty wedges:

Line the bottom of the oven with foil in case of leaks during baking. Preheat oven to 375 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.

Combine granulated sugar, brown sugar, corn syrup, and whipping cream in a large saucepan. Bring to a boil, then lower the heat and simmer until sugar dissolves, about 2 minutes.

Remove pan from heat and stir in rum, salt, walnuts, pecans, and almonds. Stir to coat nuts with syrup.

Pour into prepared springform pan and spread evenly.

Bake until golden brown, about 40 minutes.

Cool completely on a wire rack. Remove from the pan and slice into wedges.

For the brown sugar whipped cream:

Whip cream, rum (if using), and brown sugar until stiff peaks form. Serve with nutty wedges.

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Recipe adapted from one in the Real Simple December 2007 magazine.

Bring on the crunch! Check out these recipes by Sunday Supper bloggers:

Crispy Appetizers:

Crunchy Entrees and Sides:

Munch on Snacks:

Crisp Dessert:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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{ 58 comments… read them below or add one }

The Ninja Baker September 29, 2013 at 5:53 am

You’re right, Renee. The crunch experience is important every day. And your nutty wedges would make any day better.

Love the idea of topping all that nutty goodness with whipped cream infused with brown sugar and rum! Yum =)

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Renee September 30, 2013 at 1:43 pm

The whipped cream really is nice to go with the wedges and I thought using dark rum would tie them together.

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Chris September 29, 2013 at 6:57 am

Wow. YUM! I am tempted to make these and wrap them to go for hiking. They would be perfect energy boosts. #pinning

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Renee September 30, 2013 at 1:43 pm

Great idea! So much better than those store-bought energy bars.

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Helene D'Souza September 29, 2013 at 8:41 am

I am about to run into the kitchen to make your nut wedges. Looks fantastic Renee!

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Renee September 30, 2013 at 1:56 pm

Thanks Helene and I hope you enjoy them.

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Stacy September 29, 2013 at 9:05 am

This is like pecan pie but with walnuts and almonds too and no crust! I love these sticky nutty wedges, Renee. And I know the cream would be very popular in my cream loving house.

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Renee September 30, 2013 at 1:55 pm

Yes, like a very tightly packed pecan pie without a crust. All crunchy and no gooey.

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Family Foodie September 29, 2013 at 9:07 am

These nutty wedges look amazing! I can’t wait to try this dessert.

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Renee September 30, 2013 at 1:54 pm

Thanks Isabel

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Dorothy at Shockingly Delicious September 29, 2013 at 9:32 am

I’ll bet those would mail well. I’ll watch for them…they should be here about Tuesday, right? :)

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Renee September 30, 2013 at 1:53 pm

I’m sure they would mail well if there were any left. Unfortunately my husband polished off the last one the other day.

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Jennifer @ Peanut Butter and Peppers September 29, 2013 at 9:33 am

Yum! Love nut wedges and yours are just perfect!! Love that you used whipping cream! So different and so delicious!

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Renee September 30, 2013 at 1:52 pm

Thanks Jennifer

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Shaina September 29, 2013 at 11:46 am

You definitely nailed it with the crunch on this dessert! Looks great!

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Renee September 30, 2013 at 1:52 pm

Oh yes, definitely crunchy with these wedges. I’m so glad I finally made them. How great for Sunday Supper to be the excuse.

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Carla September 29, 2013 at 12:32 pm

I love the medley of nuts in these wedges. I would even use hazelnuts (since I’m not a huge fan of almonds). I’m going to have to try the whipped cream too. Never heard of making it with brown sugar.

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Renee September 30, 2013 at 1:51 pm

I thought about hazelnuts too but they aren’t available in my local store yet. They will soon though and I’ll change it up again for the holidays.

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Jen @JuanitasCocina September 29, 2013 at 1:08 pm

Linda has requested that I make these…IMMEDIATELY! LOL!

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Renee September 30, 2013 at 1:50 pm

Then you should! I need to make your brittle for my husband.

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Alice // Hip Foodie Mom September 29, 2013 at 1:51 pm

Renee!!
I love these. . if you couldn’t tell, I love nuts. . all kinds .. so I LOVE this! and love that you baked it like a cake in a springform pan- brilliant! Must try this!

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Renee September 30, 2013 at 1:49 pm

Oh I could tell you love nuts. When I read your post I knew you would like this recipe.

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Laura Dembowski September 29, 2013 at 2:51 pm

I know that I would love these. Such a unique dessert! The brown sugar whipped cream sounds really good too.

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Renee September 30, 2013 at 1:49 pm

Thanks Laura

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Brianne @ Cupcakes & Kale Chips September 29, 2013 at 3:25 pm

I imagine I would instantly become addicted to these! Mmm, and I love it with the whipped cream!

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Renee September 30, 2013 at 1:48 pm

They are hard to resist. At least there are the health benefits from the nuts.

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Shannon R September 29, 2013 at 3:48 pm

These look fantastic! I’m going to try soy creamer and make them vegan! YUM!

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Renee September 30, 2013 at 1:48 pm

Interesting. I’ve never tried soy creamer. Hmmm…

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Liz September 29, 2013 at 4:07 pm

These must be a nut party in your mouth with every bite! They look terrific…especially with a dollop of your special whipped cream :)

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Renee September 30, 2013 at 1:47 pm

Oh yes, total nut party.

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Betsy @ Desserts Required September 29, 2013 at 6:49 pm

So simple to put together and yet packed with soooooo much deliciousness.

I rarely go a day without some kind of crunch. Today I thoroughly enjoyed chocolate covered almonds sprinkled with sea salt. M-M-M!

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Renee September 30, 2013 at 1:46 pm

Chocolate covered nuts are wonderful too. My favorite is pecans (well, with caramel too so they are turtles).

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Sarah Reid, RHNC (@jo_jo_ba) September 29, 2013 at 7:35 pm

wow, the Italians will like this at christmas

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Renee September 30, 2013 at 1:45 pm

The Italians and a whole lot of other folks too.

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Kayle (The Cooking Actress) September 29, 2013 at 8:59 pm

crunch is IT! Plus, um, brown sugar whipped cream sounds amazing. SO GOOD.

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Renee September 30, 2013 at 1:45 pm

Thanks Kayle

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Tara September 30, 2013 at 10:01 am

Nothing I love better than the crunch of a nutty dessert. This looks heavenly!!

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Renee September 30, 2013 at 1:44 pm

Thank you Tara

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Courtney @ Neighborfood September 30, 2013 at 3:38 pm

Those look lovely. I love the shiny, glossy top. I can just imagine the sound it would make crunching into it!

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Renee October 2, 2013 at 6:32 am

Thanks Courtney. I like the shiny top too and think it makes them a little festive.

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Bea October 1, 2013 at 1:16 am

Renee – these look absolutely amazing. My husband would go crazy for then; I will replace the heavy cream with plain soy creamer – it should work out :) Thank you so much!

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Renee October 2, 2013 at 6:33 am

I hope the soy creamer works good and you make make these for your family.

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Jen @ Jen's Favorite Cookies October 1, 2013 at 12:06 pm

I adore nuts, but I’m kind of stuck dreaming about that brown sugar whipped cream right now! Brilliant idea!

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Renee October 2, 2013 at 6:37 am

The brown sugar whipped cream is really good. I like the extra flavor in it.

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Jane's Adventures in Dinner October 1, 2013 at 12:16 pm

Yum! I can just imagine how short a period of time these would last in my house.

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Renee October 2, 2013 at 6:38 am

Thanks Jane

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Cindys Recipes and Writings October 1, 2013 at 8:40 pm

These look nutty-licious!! ;)

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Renee October 2, 2013 at 6:42 am

Thanks Cindy

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Sarah | Curious Cuisiniere October 2, 2013 at 3:22 pm

These sound amazing! And, I love the rum!

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Renee October 2, 2013 at 4:04 pm

Thanks Sarah

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Paula @ Vintage Kitchen Notes October 5, 2013 at 7:34 am

I try not to make this type of sweet because I literally have no control. It bothers me sometimes that I’m so greedy with nuts, but just look at those wedges! Truly wonderful!

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Renee October 7, 2013 at 12:27 pm

Don’t be so greedy with the nuts! And I didn’t have any control with these either.

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Susan October 6, 2013 at 12:28 am

This might be the best name for a dessert ever and you use lots of nuts and rum. I’m sold.

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Renee October 7, 2013 at 12:29 pm

I do love the name too. It is such a fun descriptive title.

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Faye Leong October 6, 2013 at 2:55 am

I should try this out soon. What a great combination to goes with the brown sugar whipped cream. Great idea !

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Renee October 7, 2013 at 12:30 pm

Thanks Faye

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Deena kakaya October 10, 2013 at 8:49 am

Oh my goodness those nutty wedges look ridiculously good! Perfect for Diwali x

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Renee October 10, 2013 at 4:12 pm

Thanks Deena

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