Butterscotch Pudding With Candied Walnuts
[Vegan, Gluten-Free]

To Make the Pudding:

1. Place 4 tablespoons of brown sugar with the water and a splash of lemon juice in a small saucepan. Bring it to a boil without stirring.
2. Turn down the heat and let the sugar turn into a dark colored caramel (about 3 minutes). You can move the pan back and forth every now and then.
3. Take the pan from the heat and let the caramel cool down for 5 minutes.
4. Add just under a half of the soy milk, put the pan back on low heat, and let the caramel dissolve in the milk.
5. In a medium bowl, mix the remaining milk with 1 tablespoon of brown sugar and 3 tablespoons of corn starch using a whisk.
6. Add the mixture to the caramel milk and bring the mixture to a boil on medium heat, constantly whisking it. The milk will start to thicken up and turn into a creamy consistency.
7. Take the pan off the heat and whisk in the vegan butter and vanilla extract.
8. Pour the pudding into a bowl and cover it to prevent a skin from forming.
9. Refrigerate it after the pudding cools down to room temperature.

For the Candied Walnuts:

1. Place the brown sugar and walnuts into a small saucepan.
2. Cook them at medium heat until the brown sugar has turned into a caramel. Use a wooden spoon to move the mixture around in the saucepan, making sure that all of the walnuts get coated.
3. Remove them from the heat and quickly spread the walnuts out on the lined baking sheet to prevent them from drying in a clump.
4. Let them cool before using for decorations.