Tap into your sweet tooth with a maple dessert. Spring in Canada means lots of maple syrup is flowing and this is just one way to use it in an indulgent dessert.
Combine 1 Tbsp of the maple syrup with 1/4 cup of walnuts and place on a parchment lined baking sheet. Bake at 375°F for about 8–10 minutes. Cool and set aside.
In a double boiler, combine the remaining maple syrup with the sweetened condensed milk and cook over low heat until thick - about 15 minutes. Remove from heat. Stir in whiskey and salt.
In a small saucepan, soften gelatin in water. Stir over low heat until dissolved.
Add gelatin and ¾ cup (175 ml) nuts to condensed milk-syrup mixture. Chill for 30 minutes or until mixture begins to thicken.
Whip cream until stiff. Reserve 1 cup (250 ml) for decorating. With a spatula, gently fold remaining whipped cream into syrup mixture. Pour into shell. Chill 2 to 3 hours.
Decorate with whipped cream and reserved walnuts.