Molasses Walnut Brittle
From fizzle3nat 16 years ago
- 30 minutes to make
- Serves 48
Finally getting around to posting some of my new Christmas recipes! Molasses adds a depth and richness to this crunchy brittle. Walnuts add an old-fashioned taste. This is a real crowd-pleaser.
Ingredients
- 4 TBSP. unsalted butter, divided shopping list
- 1 1/2 c. sugar shopping list
- 1/2 c. water shopping list
- 1 c. molasses shopping list
- 1/4 c. light corn syrup shopping list
- 1/4 tsp. salt shopping list
- 1 1/2 c. coarsely chopped walnuts shopping list
- 1/2 tsp. baking soda shopping list
- 1 tsp. vanilla extract shopping list
How to make it
- Coat a large baking sheet with 2 TBSP. of the butter; set aside.
- Combine the sugar, water, molasses, and corn syrup in a 3-quart heavy-bottomed saucepan over medium heat , and cook without stirring until the mixture reaches 268 degrees F on a candy thermometer (about 10 minutes). Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
- Add 1 TBSP. of the butter, the salt, and walnuts, and cook the mixture until it registers 300 degrees F on a candy thermometer, stirring constantly with a wooden spoon.
- Remove the saucepan from the heat and with a long-handled wooden spoon rapidly stir in the baking soda and vanilla. Be careful; the mixture will bubble and foam vigorously.
- Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.
- Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula. Butter your fingers with the remaining 1 TBSP. butter and stretch the brittle as thin as possible. Let it cool completely (about 30 minutes), then break it into pieces with your hands.
- The brittle will keep for up to two weeks in a tightly covered container at room temperature.
The Rating
Reviewed by 5 people-
Mmmmmm....this looks and sounds yummy! Love the molasses here!
juels
in Clayton loved it
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Now this is one i will make ......will have to use pecans......but OH YEAH
Great Post
got my 5
grizzlybear
in loved it
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You got my five, nat... this stuff sounds divine! Believe it or not I'm just now putting Christmas recipes in also. We do our best, right? Thanks for this post,
Lorraine
lacrenshaw
in Horsham loved it
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