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Salted Maple Toasted Walnut Brittle
No heavy corn syrup in this delicious brittle recipe! We swapped in pure maple syrup in its place for a rich, full-bodied sweetness that pairs beautifully with bitter walnuts and rich creamy butter. Top it off with a sprinkling of sea salt for an added crunch and yin to the sugar’s yang. Keep in an airtight bag or container for afternoon snacks or bundle in clear cellophane bags and tie with ribbon for gift giving.
Equipment
- Candy Thermometer Needs to be cooked to the "hard crack" stage, which is 300° F on a candy thermometer.
Ingredients
- ¼ cup Real Maple Syrup
- 1 cup Granulated White Sugar
- 1 cup Butter cut into chunks
- ¼ cup Water
- 2 cups Chopped Fresh Whole Walnuts toasted
- Sea Salt sprinkle to taste
Instructions
- NOTE: This is not an activity for children, nor should children be nearby. The mixture becomes extremely hot and can blister skin with just a small splash.
Toast Walnuts
- Add walnuts to a dry skillet over medium-high heat.
- Stir constantly until walnuts are fragrant and beginning to brown.
- Immediately scoop from the skillet onto a plate to cool. Set aside.
Brittle
- Line a baking sheet with parchment paper and set aside.
- Place a heavy-bottomed saucepan over medium heat
- Pour in maple syrup, white sugar, butter, and water and stir until melted and creamy.
- Once the mixture comes to a boil, discontinue stirring. May gently swirl the mixture in the pan if needed.
- Attach a candy thermometer to the saucepan and continue to gently boil until the candy thermometer reaches 300°F or "hard crack" stage.
- Immediately stir in walnuts until well coated.
- Carefully pour the hot brittle mixture onto the prepared baking sheet. Use a wooden spoon to spread to a thin layer.
- Sprinkle top with coarse sea salt and allow to cool completely. Break into large pieces and store in an airtight container.
Notes
For an extra punch, use Crickets & Tumbleweed Espresso Infused Sea Salt.
