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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 48 |
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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 |
1 1/2 c. sugar |
1/2 c. water |
1 c. molasses |
1/4 c. light corn syrup |
1/4 tsp. salt |
1 1/2 c. coarsely chopped walnuts |
1/2 tsp. baking soda |
1 tsp. vanilla extract |
Directions:
1. Coat a large baking sheet with 2 TBSP. of the butter; set aside.
2. 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.
3. 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.
4. 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.
5. Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.
6. 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.
7. The brittle will keep for up to two weeks in a tightly covered container at room temperature.
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