6tablespoonsunsalted butter, cut into 1 tablespoon pieces
1teaspoonground cinnamon
¼ teaspoonground cloves
½ teaspoonbaking 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).
In a dry frying pan, toast walnuts over medium heat until fragrant, about 3 to 4 minutes. Transfer walnuts to a plate so they do not continue cooking.
In a medium saucepan over medium-high heat, combine sugar, corn syrup, butter, cinnamon, cloves, and water. Stir until sugar is dissolved.
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!).
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 cool completely before breaking into pieces and storing in an airtight container.
Notes
Tip: Spray measuring cup with nonstick spray before measuring corn syrup. It will slide right out of the cup!