Espresso And Walnut Brittle Recipes

BASIC BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

GRANDMA MYRNA'S HONEY-WALNUT BRITTLE

Steps:

• Grease a large baking sheet with butter.
• Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
• Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
• Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.

CANDIED ESPRESSO WALNUTS

Steps:

• Preheat oven to 325°F
• Spray large rimmed baking sheet with nonstick spray.
• Whisk sugar and next 4 ingredients in small bowl.
• Whisk egg white in large bowl until frothy. Add walnuts; toss to coat.
• Sprinkle walnuts with espresso mixture and toss to coat.
• Spread coated walnuts on prepared sheet in single layer.
• Bake 5 minutes.
• Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer.
• Bake until walnuts are dry to touch, about 5 minutes longer.
• Loosen walnuts from sheet again; cool on sheet.
• DO AHEAD:
• Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.

CANDIED ESPRESSO WALNUTS

Steps:

• 1. Pre-heat oven 325. Spray lrg rimmed backing sheet with non stick spray. Wisk sugar and next 4 ingredients in small bowl.
• 2. Wisk or whip egg white in large bowl untill frothy. Add walnuts; toss to coat. Sprinkle walnuts with expresso mixture and toss to coat. Spread coated walnuts on baking sheet in single layer.
• 3. Bake 5 min. Slide spatula under nuts to loosen from baking sheet and stir, re-arranging in single layer.Bake until nuts are dry to the touch, about 5 min longer. Loosen nuts from baking sheet again; cool on sheet. DO AHEAD: Candied walnuts can be made 2 wks ahead. Store in air tight container at room temperature. ENJOY!