Walnut Brittle

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

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 39%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 3.6g
  • Protein: 1.2g
  • Carbohydrate: 19.9g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 0.2mg
  • Sodium: 91mg
  • Calcium: 9mg

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

  1. Line a jelly-roll pan with parchment paper, and coat paper lightly with cooking spray.
  2. 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.
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