Smoky Walnut Brittle Recipes

SMOKY WALNUT BRITTLE

Steps:

• Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool.
• Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes.
• Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract.
• Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.

CINNAMON WALNUT BRITTLE

Steps:

• Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2-1/2 minutes longer. Stir in the walnuts, butter and cinnamon. , Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot). , Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces.

SWEET-AND-SMOKY BRITTLE

Steps:

• Line a rimmed baking sheet with parchment. Lightly brush with oil or coat with cooking spray. Cook sugar, water, and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves. Continue to cook, without stirring, until golden, about 4 minutes. Cook about 1 minute more, swirling the pan, until syrup is light amber. Carefully stir in adobo sauce (hot syrup will spatter), and cook 30 seconds.
• Remove pan from heat. Add pepitas, peanuts, and cayenne, stirring to coat. Immediately pour onto baking sheet. Sprinkle with remaining salt. Let cool completely, and break into pieces.

NUT BRITTLE

Steps:

• Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
• Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.

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.

GRANDMA MYRNA'S HONEY-WALNUT BRITTLE

Steps:

• Grease a large baking sheet with butter.
• Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
• Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
• Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.

MICROWAVE WALNUT BRITTLE

Steps:

• In a covered 1-1/2-qt. microwave-safe glass dish, microwave the walnuts, sugar, corn syrup and salt on high for 2-1/2 minutes. Stir; cook 2-1/2 minutes longer. Stir in butter and vanilla. Cover and microwave on high for 1-1/4 minutes. Add baking soda; stir quickly until lightly foamy. Immediately pour onto a lightly buttered baking sheet; spread until very thin. When cool, break into small pieces. Store in an airtight container at room temperature.

FRUIT AND NUT BRITTLE

Steps:

• Line two baking trays with baking parchment. Put the sugar in a pan and place over a low heat. shake the pan gently until the sugar starts to form small clumps. It will gradually start to melt and turn a dark caramel colour when it has done this take it off the heat.
• When it gets this colour mix in the nuts and glace cherries (if using), then pour the mixture onto the lined baking trays. Leave to cool.
• when the brittle is completely cold and hard break it into shards and either eat it or wrap it up as a present.

ANY NUT BRITTLE

Steps:

• Combine the sugar and corn syrup in a heavy bottomed pot. Cook over medium heat, stirring often, until the sugar has dissolved. Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes. Stir in the nuts and cook for 1 more minute. Quickly pour the mixture onto a baking pan lined with a silicone baking sheet (or buttered parchment paper) and spread it out evenly with a spatula or wooden spoon. The mixture cools quickly so work fast. Let cool and break into pieces.

WALNUT BRITTLE

Steps:

• Shake nuts in a sieve to remove nut powder (this will make for a clearer brittle.)
• Line a baking sheet with nonstick pad or with an oiled sheet of foil.
• Heat sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, gently swirling pan, until golden. Stir in walnuts, then immediately pour caramel onto baking sheet, tilting sheet to spread caramel as thin as possible. Cool brittle completely at room temperature.
• Coarsely chop enough brittle to measure 1/2 cup, then break remainder into shards for decorating cake.