Magnolia Days

Life in the South | Southern food, wine, gardening, travel, beauty.

Nutty Wedges with Brown Sugar Whipped Cream for #SundaySupper

By 79 Comments

Pin118
Share11
Reddit
Tweet107
Yum
Email
236 Shares

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 | Magnolia Days
0 from 0 votes
Print

Nutty Wedges with Brown Sugar Whipped Cream

A recipe for nutty wedges with brown sugar whipped cream. It is a wonderful dessert for those who really enjoy nuts including walnuts, pecans, and almonds.
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Author Renee

Ingredients

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

Instructions

For the nutty wedges:

  1. 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.
  2. 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.
  3. Remove pan from heat and stir in rum, salt, walnuts, pecans, and almonds. Stir to coat nuts with syrup.
  4. Pour into prepared springform pan and spread evenly.
  5. Bake until golden brown, about 40 minutes.
  6. Cool completely on a wire rack. Remove from the pan and slice into wedges.

For the brown sugar whipped cream:

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

Recipe Notes

A recipe for nutty wedges with brown sugar whipped cream. It is a wonderful dessert for those who really enjoy nuts including walnuts, pecans, and almonds.

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

Pin118
Share11
Reddit
Tweet107
Yum
Email
236 Shares

Comments

  1. 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 =)

    Reply

  4. 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.

    Reply

  9. 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.

    Reply

    • 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.

      Reply

  21. 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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Categories