- 2 pounds (910 g) granulated sugar
- 4 teaspoons (20 ml) lemon juice
- 1 cup (240 ml) heavy cream, at room temperature
- 10 ounces (285 g) unsalted butter
- 1 pound (455 g) walnuts, coarsely chopped
- Caramelize the sugar with the lemon juice in a heavy-bottomed saucepan.
- Cook, stirring constantly with a wooden spoon, until the mixture reaches a light brown color, 335°F(168°C). Remove from the heat.
- Quickly add the cream and swirl it around to mix.
- Stir in the butter, then the walnuts.