Looking for a brittle recipe without corn syrup? This maple walnut brittle is made with pure maple syrup, combined with beautiful, toasted walnuts and a sprinkling of salt.
If you’re looking for a delicious brittle recipe that’s made without corn syrup, this one’s for you! This one is made with pure maple syrup, combined with white sugar, butter and beautiful walnuts. The bitter walnuts pair beautifully with the sweet brittle and maple flavour. To add a salty note to the mix, top with some flaky salt!
This brittle keeps well for snacking, or package it up for a lovely hostess or holiday gift.
Ingredient Notes
Maple Syrup – you will need to use pure maple syrup for this one. You’ll only need 1/4 cup. Pure maple syrup is available in a number of grades and colours. The darker the syrup, the richer the maple flavour!
Walnuts – you can start with walnut pieces (rather than the pricier whole walnuts), as we don’t want large pieces in our brittle. Chop the walnut pieces further, if you like, depending on how chunky you want your brittle.
Flaky Salt – the salt on top is optional, but it really is wonderful for adding a salty note to the brittle. Plus it looks really pretty, too. Look for a flaky, finishing salt, such as Maldon’s or Fleur de Sel.
Additional ingredients you will need – Butter (use a good quality butter, if you can), white granulated sugar, water.
Cook’s Notes
Like all brittles, this one needs to be cooked to the “hard crack” stage, which is 300° F. on a candy thermometer. You’ll really want to have a thermometer for this one. There are methods for gauging this point by dropping a bit into cold water, but I think it’s still a bit of guessing game there. To my way of thinking, the small dollar investment in a candy thermometer is money well spent!
Get the Recipe: Salted Maple and Toasted Walnut Brittle
Ingredients
- 1/4 cup real maple syrup
- 1 cup granulated white sugar
- 1 cup butter, cut into chunks
- 1/4 cup water
- 2 cups walnut pieces,, toasted
- Coarse salt such as Maldon or Fleur de sel, (optional)
Instructions
- Toast the walnuts: Add walnuts to a dry skillet over medium-high heat. Cook, stirring constantly, until walnuts are fragrant and beginning to brown. Immediately remove from the skillet to a plate to cool. Set aside.
- Line a baking sheet with parchment paper and set aside.
- For the brittle: In heavy bottomed saucepan over medium heat, stir together the maple syrup, white sugar, butter, and water until melted and creamy. Once mixture comes to a boil, do not stir any more (you can gently swirl the pan, if you feel it needs it). Attach a candy thermometer to the saucepan and continue to gently boil until candy thermometer reaches 300°F or "hard crack" stage. Immediately stir in walnuts until well coated.
- (*Do be careful when working with this very hot sugar mixture. Even the smallest splash on your skin can blister it. Definitely not an activity for kids or even having them any where close by to the boiling mixture). Very carefully pour the hot brittle mixture onto the prepared baking sheet and spread out to a thin layer with a wooden spoon. Sprinkle top with a bit of coarse salt, such as Maldon or Fleur de Sel, if desired.
- Allow to cool completely. Break into large pieces and store in an airtight container.
I just made this and it is excellent. Yet when I poured the brittle onto the parchment paper there was butter that ran out from the brittle. I mopped it up and let it rest and the brittle is excellent.
Did I do something wrong and what should I do differently?
Thank you!
Hi Allison, butter can separate for a number of reasons. It could be from not stirring the mixture enough during cooking, or from using a too-thin saucepan that doesn’t conduct heat evenly. The best advice is to try starting the mixture on a lower temperature, until the sugar is dissolved, then increasing the heat. And maybe stir it more regularly. Hope that helps.
I plan to make this delicious sounding brittle recipe but wanted to know if you have ever added baking soda. I like my brittle a little more honeycombed than hard.
Thank you
Hi Dee and no, I’ve never tried adding baking soda to this one. It might be worth an experiment though, if you prefer a little lighter brittle. Let me know how it works out if you try it :)
I tried this recipe tonight while putting together my holiday cookie plates. Super easy! I did one batch exactly as described and one batch with a teaspoon of powdered red pepper flakes from my garden for some extra punch. The only question I have is whether I can safely double this or if I should stick to the amounts prescribed. It would be nice if I could make double the amount in one go, but I don’t want to ruin it… would doubling the recipe be a problem?
So glad you enjoyed it, Shea! I’ve read mixed opinions on whether it’s a good idea to double a brittle recipe. Some say it takes too long to come to temperature and risks burning the sugar. Others say they do it without issue. So not really a consensus here. I’d hate to waste a batch myself, so might just stick to multiple, single batches.
You’re right. I certainly wouldn’t want to waste a batch either. I think I’ll just stick with doing single batches. It doesn’t take very long to come to temp, so not a huge issue. Thanks for sharing your recipe!
I double my toffee recipes. Very similar. I would.
Loved the recipe! I added some maple extract and used some of my moms homemade maple syrup and it turned out fine.
But the only thing that I have against it is how much butter and walnuts it takes and how little it makes. I have a big family so butter is kinda expensive for us. Same goes for walnuts. I might try replacing the butter with margarine next time and seeing how it goes.
But overall it tasted AMAZING! I would definitely have to make it again!
Glad you enjoyed it! I believe it should work with margarine Gretchen, though the flavour may not be quite the same.
You did not mention the best size of baking pan-I have large and medium. The medium one is 17″ X 12″. Also I was wondering why you did not add a little bit of baking soda. I have seen some recipes call for 1/4 tsp baking soda. Thanks! I plan on making these for Christmas.
Do I use salted or unsalted butter?
You can use either really. If using salted, just add less salt. I typically use unsalted myself and add salt at the end on top.
Can you use margarine instead of butter
Hi Marjorie, I have never tried it myself. I did a quick google and saw some brittle recipes that used margarine, but only in small quantities. As this recipe uses a cup of butter, it may not translate quite as well. I suspect an issue might be the water content of margarine vs. butter, which may affect the end result.
What happens if I stir the syrup mixture constantly while it’s going to 300 degrees like I do with my favorite peanut brittle recipe?
My husband was a maple syrup junkie so when he passed in March I have a real backlog of the stuff ! Would it boost the mapley goodness by adding a bit of maple flavoring ?
Hi Nancy, Since maple syrup is a simple sugar, it can sometimes crystallize when stirred during the boil I think. (doesn’t happen with corn syrup as it is an invert sugar and not as prone to crystalizing). And yes, a touch of maple flavouring would certainly boost the maple flavour.
Thank you so much for taking the time to reply I won’t take. No chance I will use butter
Marj
This looks and sounds delicious! Can’t wait to make it! How long will this stuff keep? I’m thinking about bringing it as a gift abroad but am worried it won’t keep
Hi Maria, this keeps pretty well in a tin and should travel well. Enjoy :)
I’ve just made my second batch in a week! It’s so more-ish, I can’t stop eating it! Thanks for sharing this easy, yet delicious recipe! And Thanks for sharing
So glad you are enjoying it!
Love it! I think you’ve improved upon the peanut brittle – walnuts are so delicious and when made salty sweet like this I reckon it’s an impossible recipe to beat.
I’m a bit like you: I love the Christmas season and I love giving presents, but get a bit shy about receiving them, sometimes worrying in advance that someone will have gone to huge trouble buying or making me something that I just won’t appreciate. Then I feel awful. Now if someone were to give me some of your brittle, however …
But it’s wonderful to be with family and have lots of good food to enjoy together :) Yipee!
Thanks Sasha :)
This brittle is amazing! I’ve just made my second batch in a week! It’s so more-ish, I can’t stop eating it! Thanks for sharing this easy, yet delicious recipe!
Thanks so much Deborah! So glad you are enjoying it :)
Thanks Laura. Happy New Year!
I love brittle and these flavors are divine!
This was a great idea for Christmas snack. My guests loved it and I’ll make again for New Year’s.
So glad you enjoyed it, Marcia!
This looks so good! I think these would make the perfect gifts :)
Thanks so much, Cathleen :)
I would shell the whole bunch of walnuts for you if it meant a little bag of this stuff Jennifer. It looks irresistible and you’re right, definitely not your run of the mill brittle!
Thanks Chris :) We really enjoyed this. Maple and walnuts are always a great combination!
What a lucky lady you are. . .having a husband who would happily shell 2 cups of walnuts for you. Of course I am sure there was some incentive as the end result would be this lovely walnut brittle. It’s amazing that something that looks so elegant can be whipped up in such a short period of time. This is definitely going on my homemade gift list for next year.
Thanks Lynn and yes, he is certainly incentivized ;)
I tried making peanut brittle this year but it needed a little tweaking, then I ran out of time – so many recipes, so little time. Glad you had a nice Christmas visit with the in-laws. Such a sweet gift of walnuts. My husband grates cheese and stuff for me and washes dishes. Nice yours helped with cracking the nuts! They are keepers!
I love walnuts, so it’s been fun to do a little cooking with them. And yes, my husband is usually pretty willing to lend a hand. He knows he’s going to get something tasty at the end of it :)
I absolutely love any kind of brittle, and I totally agree, the money for the thermometer is money well spent! This walnut brittle would make the perfect gift for friends and family! Can’t wait to see tomorrow’s recipe too!
Thanks Mary Ann. If I can get my daughter to stop eating it, I might have a little left for a few gifts :)
I can just taste this now…the crunch, the buttery toffee, yum!!
Thanks Sue. It was delicious :)
I love walnuts in the shell! I just got a candy thermometer actually and I’m ready to put it to use! This brittle really does look like the perfect holiday treat! I hope you enjoy your break!
Thanks Linda. We are really enjoying it (it’s disappearing quickly :) Happy holidays!
The perfect holiday treat! And this looks super addicting too!
Thanks Katrina. I think my daughter would agree about the addicting part, since she spent all last night eating it non-stop :)