Go Back
–+ servings
Perfect for gift giving or snacking on at parties, this Walnut Brittle with Cinnamon and Cloves is easy to make and so flavorful thanks to toasted walnuts and warm spices. Get the candy recipe on RachelCooks.com!
Print Recipe
4.72 from 7 votes

Walnut Brittle

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Rachel Gurk

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

  1. Pro tip: Spray measuring cup with nonstick spray before measuring corn syrup. It will slide right out of the cup!
  2. Variation: If desired, you can omit the cinnamon and/or cloves for plain walnut brittle, or use a different combination of spices. 
  3. 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

Calories: 472kcal | Carbohydrates: 69g | Protein: 3g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 102mg | Fiber: 2g | Sugar: 67g | Vitamin A: 268IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.