Walnut Brittle with Cinnamon and Cloves

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 cups Granulated sugar

• Nuts & Seeds

  • 1 1/2 cups California walnuts

• Dairy

  • 6 tbsp Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on rachelcooks.com

Description

Ingredients

• 1 1/2 cups California Walnuts, roughly chopped
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 6 tablespoons unsalted butter, cut into 1 tablespoon pieces
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• Optional: sprinkle of flaked sea salt (I like Maldon)

Directions

• 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 3-4 minutes). Remove from pan 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. Set candy thermometer in place, and continue cooking at a rapid boil without stirring or disturbing until mixture is an amber color, about 25 minutes or until candy thermometer reads 300 degrees Fahrenheit. Remove 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.