Food recipes
Molasses Walnut Brittle
Molasses Walnut Brittle Ingredients: butter, without salt sugars, granulated water, bottled, generic molasses syrups, corn, light salt, table nuts, walnuts, english leavening agents, baking soda vanilla extract Direct...
Molasses Walnut Brittle
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
molasses
syrups, corn, light
salt, table
nuts, walnuts, english
leavening agents, baking soda
vanilla extract
Directions:
Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
Combine the sugar, the water, molasses, and corn syrup in a 3-quart heavy-bottomed saucepan over high heat, and cook without stirring until the mixture registers 268F on a sugar 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.
Add 1 tablespoon of the butter, the salt, and walnuts, and cook the mixture until it registers 300F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
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.
Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let it cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
molasses
syrups, corn, light
salt, table
nuts, walnuts, english
leavening agents, baking soda
vanilla extract
Directions:
Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
Combine the sugar, the water, molasses, and corn syrup in a 3-quart heavy-bottomed saucepan over high heat, and cook without stirring until the mixture registers 268F on a sugar 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.
Add 1 tablespoon of the butter, the salt, and walnuts, and cook the mixture until it registers 300F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
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.
Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let it cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.