Espresso And Walnut Brittle Recipes

BASIC BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

WALNUT BRITTLE

Steps:

• Mix sugar and corn syrup in a microwave-safe dish.
• Microwave mixture for three (3) minutes.
• Stir again and place in the microwave for an additional four (4) minutes.
• Stir in walnuts, salt, vanilla and butter.
• Mix with Electric Mixer until mixture is well blended and Fluffy.
• Grease a cookie sheet with butter.
• Spread mixture on cookie sheet in any desired thickness.
• After candy cools SLIGHTLY stretch the brittle to your desired thickness.
• Cool at least one hour.
• When cooled break into pieces and store in covered (tight) container.

CANDIED ESPRESSO WALNUTS

Steps:

• Preheat oven to 325°F
• Spray large rimmed baking sheet with nonstick spray.
• Whisk sugar and next 4 ingredients in small bowl.
• Whisk egg white in large bowl until frothy. Add walnuts; toss to coat.
• Sprinkle walnuts with espresso mixture and toss to coat.
• Spread coated walnuts on prepared sheet in single layer.
• Bake 5 minutes.
• Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer.
• Bake until walnuts are dry to touch, about 5 minutes longer.
• Loosen walnuts from sheet again; cool on sheet.
• DO AHEAD:
• Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.