Walnut Brittle

Walnut Brittle Recipe
Photo: Iain Bagwell; Styling: Melanie J. Clarke
Laden with walnuts, this brittle recipe is wonderful served crushed over low-fat vanilla ice cream. While cooking the sugar mixture, place the prepared jelly-roll pan in a 200° oven for about 10 minutes. This will help the mixture stay warm and pliable so you can spread it quickly and easily.

Yield:

24 servings (serving size: about 1 ounce)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 39 %
Fat 5.4 g
Satfat 0.8 g
Monofat 0.8 g
Polyfat 3.6 g
Protein 1.2 g
Carbohydrate 19.9 g
Fiber 0.5 g
Cholesterol 1 mg
Iron 0.2 mg
Sodium 91 mg
Calcium 9 mg

Ingredients

Cooking spray
1 cup sugar
1 cup light-colored corn syrup
1/2 cup water
1 tablespoon butter
1 1/2 cups coarsely chopped walnuts
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract

Preparation

Line a jelly-roll pan with parchment paper, and coat paper lightly with cooking spray.

Combine sugar, light-colored corn syrup, 1/2 cup water, and butter in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 20 minutes or until a candy thermometer registers 275°. Stir in walnuts; cook 2 minutes or until candy thermometer registers 295°, stirring constantly. Remove from heat; stir in baking soda and vanilla (mixture will bubble). Quickly pour mixture onto prepared pan; spread to 1/4-inch thickness using a wooden spoon coated with cooking spray. Cool completely; using a wooden spoon, break brittle into bite-sized pieces.

Jackie Mills,

Cooking Light

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note