Recipe Overview
Why you’ll love it: Walnut brittle is a nice alternative to peanut brittle. It’s a great snack, popular at parties, and a nice gift idea, too. This walnut brittle recipe is easy to make and so flavorful, thanks to toasted walnuts and warm spices.
How long it takes: 30 minutes
Equipment you’ll need: baking sheet, parchment paper, saucepan, candy thermometer
Servings: 8
I’m partnering with California Walnuts to bring you a year of nutty and delicious walnut recipes. This post is sponsored by California Walnuts, but all opinions are my own.
Crunchy walnut brittle
Unique twist on a classic. Everyone knows and loves peanut brittle but this walnut brittle will surprise and delight everyone who tries it.
Warmly spiced. Cinnamon and cloves are so cozy, and perfect for the holiday season. Both spices are a key player in pumpkin spice and gingerbread. Cloves can also be used in a more subtle way in savory recipes, adding a little extra something something to this 5 ingredient slow cooker ham or enhancing the flavor of a curry powder.
Walnuts are good for you! When you make candy with heart-healthy walnuts (did you know they’re a great source of omega-3 fatty acids?), it’s practically a health food. Okay, maybe not, it’s definitely a treat, but it’s a treat with some benefits.
“Just made it YUM!”
Tip for Success
- Be sure to read all of the instructions carefully before starting the recipe.
- Resist the temptation to stir the boiling sugar mixture!
- Use a candy thermometer. It really helps to know exactly when to pull the pan off the heat.
More Sweet Treats
Walnut Brittle
Ingredients
- 1 ½ cups walnuts, roughly chopped
- 2 cups granulated sugar
- ½ cup light corn syrup (see note #1)
- 6 tablespoons unsalted butter, cut into 1 tablespoon pieces
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup water
- ½ teaspoon baking soda
- flaked sea salt, such as Maldon (optional)
Instructions
- Line a large rimmed baking sheet with parchment paper and spray parchment paper with nonstick cooking spray, or rub with butter. It's important to have the baking sheet ready before you begin making the brittle because once the brittle is cooked, you have to immediately spread it out or it will harden in the saucepan.
- In a dry skillet, toast walnuts in a single layer over medium heat until fragrant, about 3 to 4 minutes, stirring frequently. Once they're toasted, transfer the walnuts to a plate to cool, so they do not continue cooking in the hot skillet.1 ½ cups walnuts, roughly chopped
- In a medium saucepan over medium-high heat, combine sugar, corn syrup, butter, cinnamon, cloves, and water. Stir until sugar is dissolved.2 cups granulated sugar, ½ cup light corn syrup, ½ cup water, 6 tablespoons unsalted butter, cut into 1 tablespoon pieces, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves
- Clip candy thermometer to pan, and continue cooking at a rapid boil, without stirring, until mixture is an amber color, about 25 minutes or until candy thermometer reads 300°F (hard crack stage). Remove the pan from heat and whisk in baking soda (it will bubble!).½ teaspoon baking soda
- Stir in walnuts, working quickly, and then immediately scrape brittle onto prepared baking sheet, spreading it out into an even layer. Sprinkle with flaked sea salt if desired.
- Let brittle cool completely before breaking into pieces and storing in an airtight container.
Notes
- Pro tip: Spray measuring cup with nonstick spray before measuring corn syrup. It will slide right out of the cup!
- Variation: If desired, you can omit the cinnamon and/or cloves for plain walnut brittle, or use a different combination of spices.
- Storage: Once the brittle has completely cooled, store it in an airtight container at room temperature for up to a month, or freeze it for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!This Walnut Brittle Recipe is sponsored by the California Walnut Board. All opinions are always my own. Thank you for supporting Rachel Cooks by reading about products and food I use and love in my own home.
Just made it YUM!
So glad to hear it!
This would be polished off in a matter of minutes in my home
So amazing looking – perfectly made!
Oh we love brittle at our house! I want to make this!
I need to make this! It is the peanuts in peanut brittle that I’ve never been overly fond of.
This fabulous brittle would made a terrific holiday gift! The cinnamon makes it so festive and I love the idea of using walnuts instead of peanuts—extra yummy!
Love the walnuts and cinnamon in this brittle! It’s a perfect treat for the holidays!
looks yummy & delicious
Thank you!
The recipe looks great, but when I went through the method, I see that Baking Soda and water are referenced, but they dont appear in the ingredients list. Am I missing something?
No, you aren’t, I am! Sorry about that and thank you so much for alerting me! It’s updated correctly now. :)