Whether breakfast is pancakes, waffles, or French toast, make a home-made syrup with Musselman’s Apple Butter.
Toast walnuts in a small skillet over low heat, shaking pan occasionally, until fragrant and slightly darker in color, about 5 minutes. Set aside.
In a separate, small saucepan, bring apple butter, maple syrup, cinnamon, and 1/4 cup of water to simmer. Reduce heat to low and simmer to blend flavors, just a couple of minutes.
Stir in lemon juice and nuts. Serve warm.