Maple Walnut Brittle Recipes

Steps:

• Cook water,sugar,molasses,syrup& cream of tartar to 300,or hard crack stage.
• Add in butter,allowing it to boil for 4 minutes.
• Remove from heat.
• Add baking soda,that has been dissolved in the boiling water.
• Then add lemon extract.
• Combine.
• As soon as the mixture starts to foam,pour into buttered platters,spread thin.
• Next,sprinkle the chopped nuts over the candy.
• Allow to cool before cutting into pieces.

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

Steps:

• Shake nuts in a sieve to remove nut powder (this will make for a clearer brittle.)
• Line a baking sheet with nonstick pad or with an oiled sheet of foil.
• Heat sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, gently swirling pan, until golden. Stir in walnuts, then immediately pour caramel onto baking sheet, tilting sheet to spread caramel as thin as possible. Cool brittle completely at room temperature.
• Coarsely chop enough brittle to measure 1/2 cup, then break remainder into shards for decorating cake.

Steps:

• In a covered 1-1/2-qt. microwave-safe glass dish, microwave the walnuts, sugar, corn syrup and salt on high for 2-1/2 minutes. Stir; cook 2-1/2 minutes longer. Stir in butter and vanilla. Cover and microwave on high for 1-1/4 minutes. Add baking soda; stir quickly until lightly foamy. Immediately pour onto a lightly buttered baking sheet; spread until very thin. When cool, break into small pieces. Store in an airtight container at room temperature.

Steps:

• Mix sugar and corn syrup in a microwave-safe dish.
• Microwave mixture for three (3) minutes.
• Stir again and place in the microwave for an additional four (4) minutes.
• Stir in walnuts, salt, vanilla and butter.
• Mix with Electric Mixer until mixture is well blended and Fluffy.
• Grease a cookie sheet with butter.
• Spread mixture on cookie sheet in any desired thickness.
• After candy cools SLIGHTLY stretch the brittle to your desired thickness.
• Cool at least one hour.
• When cooled break into pieces and store in covered (tight) container.

Steps:

• Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
• Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Turn oven off once preheated; place prepared baking sheet in the oven to warm.
• Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
• Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.

Steps:

• In heavy bottomed saucepan, over medium heat, stir together syrup, sugar, butter, and water until melted and creamy. Continue to gently boil and do not stir until candy thermometer reaches 300 degrees F "hard crack". Immediately stir in walnuts and carefully pour hot mixture onto an ungreased cookie sheet and spread out to a thin layer with a wooden spoon.
• Cool completely. Break into large pieces and store in an airtight container.