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.
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.
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!
Salted Maple and Toasted Walnut Brittle
- 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)
- 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.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.